Fresh Tomato Bruschetta

Name: Fresh Tomato Bruschetta
Yield: 10 servings
Cuisine: American
Ingredients: 1/8 cup olive oil; 1/3 cup fresh basil chopped; 3 garlic cloves, minced; 5 plum tomatoes, seeded, diced; 1/4 cup red onion, diced; 2 tbs grated Parmesan cheese (optional); 2 tsp balsamic vinegar; 1/4 tsp salt & pepper; 1 loaf long baguette roll (bread)

Rick M @RickM_PTC

PTC, GA.

Serves several guests at a party or as an appetizer before the main course. Any leftovers from the bowl can be used with the next morning’s scrambled eggs or omelet.

Rick M @RickM_PTC

PTC, GA.

Serves several guests at a party or as an appetizer before the main course. Any leftovers from the bowl can be used with the next morning’s scrambled eggs or omelet.

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Ingredients

10 servings

1/8 cupolive oil
1/3 cupfresh basil chopped
3garlic cloves, minced
5plum tomatoes, seeded, diced
1/4 cupred onion, diced
2 tbsgrated Parmesan cheese (optional)
2 tspbalsamic vinegar
1/4 tspsalt & pepper
1 loaflong baguette roll (bread)

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Steps

1

In a large bowl, combine all of the ingredients (except the bread) and toss gently. Refrigerate at least 15 minutes to allow flavors to blend.
2

Pre-heat the broiler (low setting). Place oven rack about 6” from the top. If no low setting is available, place rack about 8” from the top.
3

Cut bread at a slight angle into 1/2" to 3/4” slices and place on a baking sheet. Drizzle the top of each slice with olive oil and toast under low-heat broiler until lightly browned. Check at 1 minute intervals.
4

Remove the sheet from the oven and top each slice with the tomato mixture that’s now near room temperature. Place the individual slices on a serving platter and serve promptly.