ROANOKE – Pumpernickel Pickle is back in our Kitchen with a fresh summer Bruschetta recipe
Tomato Bruschetta
8 seeded and diced roma tomatoes
1/3 cup fresh basil
2 cloves minced garlic
1 Tablespoon balsamic vinegar
1 teaspoon high quality olive oil
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Mix all ingredients in a bowl and serve with toasted baguette and shredded parmesan