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Culinary Corner with Chef Morissa: KP Garden Bruschetta


  • 3 medium-ripe tomatoes
  • 2 tsp. chopped garlic
  • ½ oz. fresh basil
  • 2 oz. shredded parmesan
  • 12 slices of baguette
  • Olive oil
  • Balsamic glaze


Slice tomatoes in half and take out the pulp. Then cut the tomatoes lengthwise into ¼ in. strips and then dice the strips into ¼ in. pieces. Chop the basil then mix into the tomatoes with fresh garlic and salt and pepper to taste. Set aside for 30-45 minutes. Now it’s time to grill the bread. Drizzle oil on both sides of the bread then brush to cover the slice. If you have a stovetop griddle pan, heat on high and place bread in pan for about 5 minutes on each side until you have grill marks and the bread is crisp. Stir the bruschetta to incorporate all the ingredients then top each slice of bread with a tablespoon. Add shredded parmesan and finish with a drizzle of balsamic glaze.