Have I mentioned that the tomatoes are coming in in droves at the Guido house? Every summer, we try to come up with a new way to enjoy those little boogers, and this past week we gave bruschetta another try. Our family friend, Nancy Kuehnle, told us about the bruschetta method she uses by toasting the bread with a layer of cheese before topping with tomatoes. So we gave it a try. Let me tell you. That’s the way to go. You don’t end up with the entire topping hanging off the toast on the first bite that way. It’s much easier to navigate and gives it a better taste, too.
Garden Fresh Bruschetta
6 – 8 large tomatoes, peeled and finely chopped
1 loaf fresh French bread, sliced
Olive oil
Parmesan cheese
Fresh basil, chiffonaded
Salt and pepper to taste
Peel and finely chop the tomatoes. Allow to drain the excess juice in a colander while preparing the bread. Salt and pepper the tomatoes at this stage. Slice pieces of the loaf and brush both sides with olive oil. Top each slice with about a tablespoon of Parmesan and toast in a 350 degree oven until slightly crispy. Remove the bread from the oven, top with about 2 tablespoons of the tomatoes, dress with fresh basil, and a sprinkle of Parmesan. Run back into the oven until the cheese on top is melted. Serve warm.
Writer's Block 