1 (16-ounce) can Italian diced tomatoes, drained ▢3 Roma tomatoes, chopped ▢2½ tablespoons minced garlic ▢4 tablespoons olive oil ▢¾ cup basil chopped ▢shaved Parmesan, optional Bread Slices ▢1 baguette ▢¼ cup butter, softened ▢¼ cup grated Parmesan cheese ▢2 teaspoons Italian seasoning
Make bruschetta by putting Italian diced tomatoes, chopped Roma tomatoes, minced garlic, olive oil, and basil in a medium bow. Mix slowly to combine.
Refrigerate bruschetta mix until ready to serve.
Make bread slices, by slicing baguette and adding butter and Parmesan cheese to each slice.
Broil on HIGH for 2-5 minutes or until toasted or toast on skillet on LOW-MEDIUM heat.
Scoop bruschetta onto slices right before serving.