Bruschetta
Bruschetta
| 1 loaf | Bridgford Ready-Dough®, baked according to package directions |
| Olive oil for brushing dough | |
| 2 cups | cherry tomatoes, quartered |
| ¼ cup | fresh basil, finely sliced |
| 2 tablespoons | olive oil |
| 1 tablespoon | balsamic vinegar |
| Kosher salt and fresh ground pepper | |
| Grated Parmesan cheese |
Evenly slice loaf into 8 equal slices (an electric knife works best). Place each slice on sheet pan. Brush top of each sliced lightly with olive oil. Place in oven and broil until lightly browned. Remove from oven, flip slices over, brush with olive oil, broil lightly; set aside.
In a medium bowl, combine tomatoes, basil, oil, and vinegar. Add salt and pepper to taste. Stir until mixed through. Spoon onto warm toasts. Sprinkle with grated Parmesan and serve.