Summer is a great time for tomatoes and basil fresh from the garden. I love to serve it as an appetizer or even a light lunch with an assortment of cold meats, fruit, and cheeses on a hot day. Bruschetta is best eaten right after it’s made, or the bread may become somewhat soggy.
Ingredients:
1 baguette
olive oil
garlic clove (split in 1/2)
Cut the baguette diagonally into 24 slices. Brush each slice lightly with olive oil. Under the broiler, toast the slices so they are golden brown, turning once. Remove from oven and rub each slice with the garlic clove.
In a bowl, combine:
2 1/2 cups seeded and chopped Roma tomatoes (they are meatier)
4 tsp olive oil
1/2 tsp each salt and pepper
2 cloves garlic, minced
2 tbsp minced fresh basil
2 tbsp fresh Parmesan cheese (not the imitation-it pays to get fresh here)
Mound about 1 tbsp of topping onto each toast and serve.
Makes 24
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