Tomato Bruschetta

There is simply nothing like your own or purchased local tomatoes in the summer. I am a confessed tomato junkie and I adore these bruschetta. Tomatoes and basil…a combination sent from the gods!

DSC_3559 nx2Makes 4 Servings

4 – 6 tomatoes, seeded & diced
1 Tbsp. each fresh basil & flat-leaf parsley, chopped
¼ cup EVO – the best you can find
2 cloves garlic, minced
Salt & freshly ground pepper to taste
1 loaf Italian bread or a baguette** (I am addicted to Rise’s Artisan’s Market Loaves)
½ cup Parmigiano Reggiano, finely grated

Preheat oven to 425 F.

Combine tomatoes, basil, parsley, garlic, salt & pepper in a bowl. Cut bread diagonally into ½” to ¾” slices, place on a baking sheet; brush with EVO; grill or broil 1 – 2 minutes until lightly toasted. Turn bread over. Spoon tomato mixture onto the toasts; sprinkle with the Parmigiano; place in oven & bake 8 – 10 minutes. Serve immediately.

If you would like to check out Chris Brown’s breads, they can be found at Finest at Sea on Arbutus St., Batard on Fraser St.  He makes both full size and mini Market Loaves that are wonderful for bruschetta or crostini.

Phyllis Signature

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