I had to throw this one out there since the tomatoes are still sooooooo delicious right now. There is nothing sophisticated or fancy about this recipe, but something about it in total is so much more than the sum of it’s humble parts. I serve it at nearly every get-together I have during the summer and early fall and last week was no exception. I needed a whole bunch of delicious finger foods to serve to my Junior League ladies and knew this would be the perfect addition.
I was right. Along with the spinach artichoke dip (which I’ll post next week), this disappeared the fastest. Who knew those Junior League ladies could eat!
p.s. I think grilling the bread makes such a difference. It gives it that smoky taste that goes perfectly with the tangy tomatoes.
Ingredients
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, sliced on the diagonal
Instructions
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Refrigerated for at least an hour to let flavors marry. Rub sliced bread with olive oil. Place on very hot grill for 1-2 minutes (just until grill marks appear). Turn and repeat on other side of bread.
https://sugarmamacooks.com/best-bruschetta-evah/
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