Bruschetta al Pomodoro
1 shallot, minced
2 cloves garlic, minced
8-10 basil leaves, chiffonade
2 T. Sola Stella Olive Oil
Salt and pepper, to taste
Asiago cheese, for sprinkling
Traditional balsamic vinegar, for drizzling
For bruschetta mixture:
Combine tomatoes, shallot, garlic, basil, and olive oil in a bowl and mix to combine. Season to
taste with salt and pepper.
Preheat oven to 450 degrees. Slice baguette on a diagonal into 1/2 inch thick slices and place
on a baking sheet. Brush one side with olive oil and place oil side down on the baking sheet.
Toast for 5-6 minutes or until golden brown. Once cooled, place baguette slices oil side up on a
serving plate. Top slices with bruschetta mixture. Sprinkle with asiago cheese and drizzle with
traditional balsamic vinegar.