Thursday, July 5, 2012

Garlic Tomato Bruschetta

This is a basic recipe for tomato bruschetta. This makes a small batch, but can be doubled and doubled again depending how much you'll need. Start here and add to taste.  This is what summer taste like!

2 -3 Roma tomatoes (about 1 1/2 cups), diced (if using large tomatoes that are juicy, drain before adding to other ingredients)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh basil (has to be fresh)
1 garlic clove, minced or chopped fine
season with salt and pepper
1 tablespoon freshly shredded or grated Parmesan cheese (more cheese is even better!)
1 french baguette

In a bowl, combine tomatoes, olive oil, basil, garlic, salt and pepper. Sprinkle with cheese. Refrigerate or serve at room temperature. Cut bread into thin slices; toast under broiler or bake at 450 until lightly toasted. (Watch closely because if you burn the toast you won't have bruschetta!) You want the bread to be toasted, not soft (or burned). To serve, put tomato mixture in a bowl and toast on a tray. Let everyone help themselves. If bruschetta is going to be served immediately spoon the tomato mixture onto each slice of toast and serve.
*This can be doubled and doubled again, as needed.

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