2 baguetes
2 cloves of garlic
16 tomatoes
Salt to taste
Basil leaves to taste
50 ml of olive oil
180 g of Parmesan cheese in shreds
1 hand of parsley
2 baguetes
2 cloves of garlic
16 tomatoes
Salt to taste
Basil leaves to taste
50 ml of olive oil
180 g of Parmesan cheese in shreds
1 hand of parsley
Cut the baguettes into 1.5 centimeter thick slices
Place them on a grill
Remove from heat and rub the garlic cloves onto the bread slices. Reserve
Chop the tomatoes, discarding seeds
Season with salt, pepper, and olive oil
Assemble the bruschettas by placing the tomato on top of the bread
Finish with Parmesan cheese shreds and parsley leaves.
