There is simply nothing like your own or purchased local tomatoes in the summer. I am a confessed tomato junkie! I adore these bruschetta. Tomatoes and basil…a combination sent from the gods!
Makes 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 and 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 and bake 8 – 10 minutes. Serve immediately.
