Jessica's Heavenly Bruschetta


3 lbs plum tomatoes (about 12 large), peeled*, seeded and cut into 8th's

½ cup Flying Olive's Basil Extra Virgin Olive Oil

1 Tbsp Flying Olive's 18 Yr. Traditional Balsamic

2 tsp Italian Herb Seasoning (such as McCormick's Italian Herb seasoning grinder)

2 Tbsp chopped fresh garlic

2 Tbsp chopped fresh basil

Thin slices of baguette bread of your choice, about a loaf

About ¼- ½ cup Parmesan Reggiano cheese or good quality cheese of your choice, grated

Approx ¼ cup Flying Olive's Garlic, Basil, or Flying Olive EVOO of your choice for bread


Preheat oven to 250 degrees.  In a large bowl toss the tomatoes with Flying Olive's Basil EVOO, Flying Olive's 18 Yr Traditional
Balsamic Vinegar, garlic, seasoning, and basil.  Pour into a 9x13" pan. Bake for 3-4 hours until thick and caramelized, stirring every hour.  Remove from oven and let cool.

When ready to serve, "paint" each side of a slice of bread with Flying Olive's Garlic Extra Virgin Olive Oil and place under a broiler or toaster oven until brown.  Turn over and slightly brown, just slightly, the other side.  Remove from oven and spread tomato bruschetta mixture on each piece of toast.  Sprinkle with grated cheese.  Return to oven until the cheese is just melted.  Serve!

*Place tomatoes in boiling water for 1-2 minutes.  Remove with slotted spoon and plunge into a bowl of ice water.  Skins will slip off.

Submitted by Barb L.