Bruschetta

A summer without bruschetta is like a summer without sunshine, it’s just not right!  No but seriously, I can’t think of a better way to enjoy vine-ripened tomatoes from your garden (or the store) than as a big old bowl of bruschetta. It’s a perfect snack on it’s own, or as a topping for grilled chicken or fish.  Next time you have a bunch of fresh, ripe tomatoes, try this recipe.  You’ll find yourself this all summer long!

2 plum tomatoes (about 2 cups)
1/2 shallot (about 1/4 cup)
15-20 basil leaves, torn
2 tablespoons grated Parmesan cheese
extra virgin olive oil
salt and pepper to taste
1 garlic clove, peeled
1 loaf of French or Italian bread, sliced into 1/2″ thick slices

Preheat your broiler to 400 degrees F.

 Chop the tomatoes and shallots into a small dice and place them into a bowl.

Tear the basil leaves on top of the tomatoes, then sprinkle in the Parmesan cheese.

Stir together, then add 2 tablespoons of olive oil.

Taste the mixture, and season it with salt and pepper, to taste.

To make the toast, slice the loaf of bread into 1/2″ thick slices, and place them into a baking sheet.

Brush each slice with olive oil on both sides, and broil them for 2-3 minutes per side, until they’re golden brown and toasty.

While they’re still hot, rub each piece of toast with the garlic clove.

Top each slice with a scoop of bruschetta, and serve immediately.

 Bet you can’t eat just one!

5 from 1 vote

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Bruschetta

Ingredients

• 2 plum tomatoes about 2 cups
• 1/2 shallot about 1/4 cup
• 15-20 basil leaves torn
• 2 tablespoons grated Parmesan cheese
• extra virgin olive oil
• salt and pepper to taste
• 1 garlic clove peeled
• 1 loaf of French or Italian bread sliced into 1/2″ thick pieces

Instructions

1. Preheat your broiler to 400 degrees F.
2. Chop the tomatoes and shallots into a small dice and place them into a bowl.
3. Tear the basil leaves on top of the tomatoes, then sprinkle in the Parmesan cheese.
4. Stir together, then add 2 tablespoons of olive oil.
5. Taste the mixture, and season it with salt and pepper, to taste.
6. To make the toast, slice the loaf of bread into 1/2″ thick slices, and place them into a baking sheet.
7. Brush each slice with olive oil on both sides, and broil them for 2-3 minutes per side, until they’re golden brown and toasty.
8. While they’re still hot, rub each piece of toast with the garlic clove.
9. Top each slice with a scoop of bruschetta, and serve immediately.