Fresh Summer Tomato Bruscetta
This is a scrumptious recipe that I gleaned from my neighbor Caryn, another wonderful cook. There have been many summer evenings where we’ve savored these delights over a glass of Chardonnay on our patio. My husband devours these, and he doesn’t even like fresh tomatoes!
1 sourdough baguette
Olive oil for preparing the crostinis
4 whole large garden-fresh tomatoes – coarsely chopped
2 cloves garlic – crushed
1 bunch fresh basil – chopped
1 tsp kosher salt
1 T olive oil
Parmesan cheese – freshly grated
Preheat your oven to medium broil. Thinly slice the sourdough baguette and brush both sides lightly with olive oil. Place under broiler until lightly toasted, turn, and repeat on the other side. Let cool.
Combine the chopped tomatoes, garlic, basil, salt and 1 T olive oil 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 back under the broiler briefly, just to give a quick melt to the cheese and serve. Serves 6-8.
Serve with: Kunde Family Winery Chardonnay – Wildwood Vineyard