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!