Bread, Tempting Tomato Bruschetta

By Floridaberry

Ingredients

• 2 tablespoons tomato paste
• 1 tablespoon mustard, such as Dijon or wholegrain
• 2 garlic cloves, crushed
• 1/2 teaspoon sugar
• 1 tablespoon apple cider vinegar
• 4 about 4 tablspoons extra virgin olive oil, plus extra for serving.
• 12 slices good French bread or cuban bread loaf
• 4 scallions, chopped
• 2 tablespoons fresh thyme leaves
• handful of chopped parsley, stalks discarded
• 6 tomatoes, diced
• salt and pepper
• herb springs, to garnish

Preparation

Step 1

Serves 4

Mix the tomato paste, mustard, garlic, sugar, and vinegar in a bowl large enough to hold all the other ingredients. Whisk in 2 tablespoons of the oil until thoroughly combined.

Preheat the broiler on a medium-high setting. Place the slices of bread on the rack in the broiler pan, and brush lightly with oil, then toast until crisp and golden.

Meanwhile, add the scallions, thyme, and parsley to the tomato mixture, and mix thoroughly. Stir in the diced tomatoes until they are thoroughly combined with the other ingredients. Add seasoning to taste.

Turn the bread slices and cover the untoasted sides with the tomato mixture, using a teaspoon to nudge the tomatoes and their juices right up to the edges. Slide the bruschetta close together and cook under the broiler, not too close to the heat, for 4-5 minutes, until lightly browned in places.

Transfer to a platter, garnish with herb sprigs, and drizzle with a hint of olive oil. Serve at once.