BRUSCHETTA

By grinder

Ingredients

• 10 whole Roma Tomatoes, Cored
• 2 cloves Garlic, Minced
• 1 tablespoon Olive Oil
• 1 teaspoon Balsamic Vinegar
• 8 whole Fresh Basil Leaves, Torn
• Salt and Pepper, to taste
• 1 loaf Ciabatta Bread
• 1/4 cups Olive Oil
• 1/2 cups Sharp White Cheddar, Shredded

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 450°F.
Prepare tomatoes by slicing them in quarters length-wise and removing all of the seeds. If the tomatoes are still pretty wet, pat them dry with a paper towel then continue to chop them. Put tomatoes, garlic, 1 tablespoon extra-virgin olive oil and vinegar in a bowl and mix. Add chopped basil. Add salt and pepper to taste.

Slice bread on a diagonal into about ½” thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast 3-4 minutes or until it is just barely golden brown. Remove pan from the oven and spoon a bit of the tomato mixture on top of the toasts. Sprinkle with cheese and return to the oven until the cheese is melted, bubbly and golden in color.