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Recetas en Español
Combine the chopped tomatoes, parsley, chives, garlic, basil, salt and pepper and 1/3 cup Filippo Berio® Extra Virgin Olive Oil in a medium bowl.
Cover the bowl and refrigerate for 30 minutes.
Slice the bread crosswise into “rounds.”
Drizzle the bread slices lightly with ¼ cup of Filippo Berio® Extra Virgin Olive Oil and toast the bread in the oven, approximately 3 minutes each side at 350° F
Remove the toasted bread from the oven and let cool.
Top with the bruschetta mixture and sprinkle with Parmesan cheese before serving.
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