Bruschetta

By ForkAndTheCork

Ingredients

• 3 firm roma tomatoes, finely diced (about 1 1/2 cups)
• 1/4 teaspoon salt
• 1 tablespoon minced fresh basil
• 2 teaspoons minced garlic
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons diced marinated sun-dried tomatoes
• pinch dried parsley flakes (we used fresh parsley)
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar (we though it needed a little more)
• We added fresh chopped Mint, and chopped mild green olives
• 9-10 slices ciabatta bread (or Italian bread)

Preparation

Step 1

1. Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar, olives, mint, and salt in a medium bowl. Cover and chill 1 hour.
2. When you are ready to serve the dish, preheat oven to 450 degrees.
3. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.
4. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.
5. Pour tomato mixture into a serving dish (strain off the liquid), and serve it up alongside the toasted bread slices. Makes 4 servings.