B.R. Cohn Winery & Olive Oil Company



Serves 4-6
30 minutes prep time
Pair with our Olive Hill Estate Cabernet Sauvignon


  • 10 ripe Roma or Campari tomatoes, or 6 medium vine-ripened tomatoes

  • 2/3 cup fresh basil, cut into thin ribbons

  • ½ cup red onion, finely chopped

  • ½ cup freshly grated parmesan

  • 1 Tbsp. B.R. Cohn California Extra Virgin Olive Oil

  • 2 tsp. B.R. Cohn 15 year Balsamic Vinegar

  • Salt & fresh ground pepper, to taste

  • 1 baguette, sliced lengthwise (or slice into ¾-inch thick rounds for cocktail sized servings)

  • 2 cloves garlic

  • 2 Tbsp. B.R. Cohn California Extra Virgin Olive Oil

  • 2 Tbsp. finely shredded fresh parmesan


Seed tomatoes and cut into medium dice. Combine with remaining topping ingredients and set aside. Toast baguette in 375-degree oven until it begins to turn golden. Slice garlic cloves in half lengthwise and rub along cut surface of toasted bread. Brush with olive oil. Divide topping evenly between baguette slices. Sprinkle with parmesan and toast in oven until cheese melts. Cut diagonally into 16 pieces.

Note: Alternatively, balsamic vinegar can be reduced and drizzled over finished bruschetta. To do so, omit balsamic vinegar in topping. In saucepan, reduce ¼ cup B.R. Cohn Balsamic vinegar by half over medium heat (3-5 minutes). Vinegar will form a thick syrup. Drizzle decoratively over bruschetta and serving plate.

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