Summer Bruschetta
Ashley Purser
ingredients
- 3 fresh vine-ripe tomatoes
- 3 tablespoons chopped basil
- 1 tablespoon shredded Parmesan
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon chopped garlic
- 2 tablespoons Balsamic Vinegar
- 1 baguette, sliced thin and toasted
directions
- 1
Rinse the tomatoes and cut them in half. Core the tomatoes by using your finger to remove the seeds. Dice the tomatoes by hand in varying sizes from large to medium. Place in a bowl. Add the olive oil, cheese, garlic, salt, pepper and basil. Toss gently until well combined. Allow time for mixture to marinate.
- 2
Drain off excess liquid from the bruschetta mixture. Add a scoop of the mixture to the top of each piece of bread. Drizzle 2 tablespoons good balsamic vinegar or a balsamic vinaigrette on the bruschetta. Sprinkle some more Parmesan and basil on top.
Source: Amanda Purser
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