Tomato Bruschetta

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.

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