July 27, 2008
Tomato Bruschetta
Tomato Bruschetta
Lorraine Glazar, Tucson CSA
1 tablespoon finely minced onion, shallot or scallion
4 medium tomatoes
2 teaspoons finely minced parsley
Olive oil
Balsamic vinegar
Salt and freshly ground pepper
Four to six basil leaves, cut in a fine chiffonade
Prepared toast rounds or thin slices of baguette, toasted.
Cut the tomatoes into ¼ inch dice, including the juice and seeds. Combine with onion, and parsley. Judiciously add olive oil, starting with one teaspoon. Add salt and pepper, then balsamic vinegar (also starting with a teaspoon). Adjust oil and vinegar if needed. It is there to blend the flavors, not as a salad dressing. Cover and let macerate for one hour or all day if desired, a step which intensifies the tomato flavor.
Serve on small toasts, garnish with the finely sliced basil.
Variation: Spread the bruschetta on toasts, top with a sprinkling of parmesan cheese, and warm in a 350 degree oven.