Friday, August 10, 2012

Tomato Bruschetta

This is the first year that we have successfully grown basil and boy have we been missing out! I love fresh basil. To me it is one of those herbs that is completely changed from it's fresh to dried state. And the marriage of tomato and basil is a perfect match made in heaven! Here's a light and delicious summer recipe that spotlights this amazing match. Enjoy!

Tomato Bruschetta

*Serves 4

*This recipe is delicious with Homemade French Bread!

2 Large vine-ripened tomatoes, coarsely chopped
2+ Tbsp. olive oil
2-3 sprigs of fresh basil, chopped (about 2-3 tsp.)
1 clove of garlic, cut in half
¼ Cup freshly grated parmesan cheese
1 loaf of crusty bread (Baguette, French bread, or Italian Bread), sliced to 1/2” thick
Salt & Pepper, to taste

In a medium bowl, combine the tomatoes, 2 Tbsp. oil and basil. Set aside and let marinate. Preheat the broiler to low broil and adjust the oven rack to the middle of the oven. Place the sliced bread on a cookie sheet and put it under the broiler. Toast the bread on both sides until it is lightly browned. Watch closely so the bread doesn’t burn. When bread is toasted on both sides, remove the pan from the oven and rub the cut side of garlic over one side of each slice of bread. Brush a small amount of olive oil over each slice. Then spread the tomato mixture evenly over the bread and sprinkle with parmesan cheese. Broil again just until the cheese is melted and the tomato mixture is hot. Season with salt and pepper to taste and serve immediately.

Recipe Source: Recipe slightly adapted from The Food Nanny

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