The Greenhouse Tomatoes are back! I no longer have to rely on the grainy, miles travelled variety. It’s like heaven. To celebrate I whipped up a batch of Bruschetta. This is an easy, fresh tasting, decadent treat after a long winter. I hope you enjoy!
- 2 bunches of vine ripened tomatoes or 3-4 hot house tomatoes
- 1 medium white onion
- 10-12 basil leaves
- balsamic vinegar
- block of parmesan cheese
- garlic butter
- Slice the baguette on a diagonal to create slices.
- Spread the garlic butter on the slices and place on a cookie sheet.
- Dice the tomatoes and place in a colander in the sink to drain.
- Dice the onions and place in a large mixing bowl.
- Cut the basil leaves into ribbons. Add to bowl.
- Take the drained tomatoes and add to the basil/onion mixture.
- Add 3-4 dashes of balsamic vinegar to the mix and combine well.
- Shred your parmesan cheese. You’ll need approximately 1.5-2 c of shredded parmesan cheese.
- Move your rack to the top of the oven.
- Turn the broiler on and set to hi.
- Slip the garlic bread into the oven
- Watch the bread carefully so it doesn’t burn.
- Pull the bread out when it’s just golden brown and the butter is bubbling.
- Top each slice with a couple spoonfuls of the tomato mixture and a sprinkling of cheese
- Place back in the oven and remove when the cheese is melted.
- Serve while warm.
- I’ve also made this by brushing the toasts with olive oil and throwing in minced garlic to the tomato mixture. Also very yummy.
- This is a great summer dish if you just cook up the garlic toasts and then serve the tomato mixture and cheese on the side. This way it is refreshing and is so easy while you’re entertaining.
A Journey through Lent: Day 19