Suzanne's incredible bruschetta is a fan favorite at all of our get togethers. 

 INGREDIENTS

• 8-10 Roma Tomatoes, diced.

• 2 cloves of garlic, pressed or minced very small. 

• 10 basil leaves (fresh), chopped

• 1/4 cup The California Olive Aged Balsamic Vinegar

• 1/4 cup The California Olive Arbequine/Koroneiki EVOO

• Salt and Pepper

DIRECTIONS

Add the tomatoes, garlic, basil, olive oil and balsamic in a large  mixing bowl. Salt and Pepper to taste and place in the fridge for at least 2 hours for the flavors to come together and the olive oil and balsamic to infuse the tomatoes. Retaste and adjust the balsamic, salt and pepper. Serve over garlic w/ olive oil toast (click for recipe), pita chips, or whatever your favorite dipping bread is. 

Enjoy!

Garlic and Olive Oil Toast

INGREDIENTS

• fresh crunchy French or Sourdough Baguette

• 1/8 cup - The California Olive Arbequina/Koroneiki EVOO

• 1 clove of garlic

• Parmesan or Romano cheese (optional)

• Kosher Salt and Pepper 

PREPARTION INSTRUCTIONS

Cut the baguette on an angle so you get proper size for about 2 bites each, about 2 1/2-3 inches long and 1/2 inch thick.

Place on a baking sheet. In a small sauce pan, add the olive oil and press the clove of garlic into the oil. Add a pinch of salt and pepper (or a turn of the pepper grinder) and saute the garlic on medium heat until it turns light golden brown in color and smells wonderful. Be careful not to burn the garlic, it cooks fast. Drizzle the olive oil garlic mixture over the bread using a spoon to evenly distribute all of the garlic. At this time, if you would like, add the parmesan or romano cheese on top and place in the broiler on low until nicely toasted and crunchy.