Tomato / Tom-AH-to

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s