Fresh Garden Tomato Bruschetta
The acid and sugar in fresh garden grown tomatoes really makes this appetizer a standout in the summer.
Ingredients:
- 1 sourdough baguette – thinly sliced
- Olive oil
- 4 whole large tomatoes – coarsely chopped
- 2 cloves garlic – crushed
- 1 bunch fresh basil – chopped
- 1 tsp kosher salt
- Prepared pesto
- Parmesan cheese – freshly grated
Preparation:
Preheat oven to 425 degrees. Place sliced sourdough on a foil covered baking sheet and brush the bread with a small amount of olive oil. Bake 8-10 minutes until lightly toasted. Remove from oven and cool. Combine the chopped tomatoes, garlic, basil, salt and 1 T olive oil in a medium bowl and let stand for 1 hour or more.
When ready to serve, brush each crostini with pesto, top with the tomato mixture, and sprinkle with parmesan cheese. Put under broiler briefly to give a quick melt to the cheese. Serves 6-8
Tip: Buying prepared pesto makes this appetizer a snap.