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Fresh Garden Tomato Bruschetta


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


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

Serve with:

Kunde Family Winery Chardonnay – Wildwood Vineyard

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