What goes well with Sourdough Moonshot crackers? Lots, but this Bruschetta recipe is particularly savory. Enjoy the crunchy crackers and light yet rich taste of fresh tomatoes, garlic, and basil, topped with a light dusting of parmesan cheese.


1/4 cup extra virgin olive oil

1 1/2 Tbsp minced fresh garlic

26 oz. Roma tomatoes, diced (about 7-8)

1/4 cup finely shredded parmesan cheese

1 Tbsp balsamic vinegar, or more to taste

3/4 tsp kosher salt, then more to taste

1/2 tsp freshly ground black pepper

1/4 cup chopped basil ribbons (chiffonade)


Heat olive oil in a small skillet or saucepan over medium-low heat.

Add garlic and sauté until just starting to turn golden (don’t brown it), about 1 minute.

Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.

Pour tomatoes into a bowl with a cooled oil mixture.

Add parmesan, basil, balsamic vinegar, salt, and pepper.

Toss mixture well.


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