Wendy Davis’ Tomato-Basil Bruschetta
Ingredients
- 5 roma tomatoes
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 clove(s) garlic, halved
- 4 slices crusty French bread
- 4 tablespoons grated Parmigiano-Reggiano
- 1 handful(s) fresh basil leaves, torn
- Salt and pepper, to taste
Instructions
- Core and chop the tomatoes and place in a bowl. Add the minced garlic, basil, olive oil and salt and pepper to the bowl, mix well and set aside.
- Meanwhile, toast the bread under the broiler until lightly browned on both sides, then rub both sides of each slice with the garlic halves.
- Top each piece of bread with a healthy mound of the tomato mixture, sprinkle each with Parmigiano-Reggiano and serve warm.
Notes
Photography by Melanie Grizzel
