My "recipe" is always the same:
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
I love to use the heirloom tomatoes, they have the best flavor and color. Hey, if you're going to eat it, mine as well look pretty too! I had this new olive oil to try and it sounded so good What better recipe to use it with than bruschetta? It was the new Filippo Berio Robusto Olive Oil. It was meant to have a stronger flavor than others and it did! It was so yummy in this recipe, it really brought out the nutty flavor of the olive oil and complimented the vinegar and tomatoes perfectly. I highly recommend!
I love this dish so much and I will always make it!
**Please note that I received this olive oil free for testing purposes.