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Fresh Garden Tomato Bruschetta

The acid and sugar in fresh garden grown tomatoes really makes this appetizer a standout in the summer.

Fresh Garden Tomato BruschettaIngredients:
  • 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

Tip: Buying prepared pesto makes this appetizer a snap.

Serve with:

Kunde Family Winery Chardonnay – Wildwood Vineyard

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