4-Minute Tomato Basil “Broo-SKET-ta!”

I don’t know about you, but I love fresh tomatoes off the vine during the summer; big, plum, red and juicy. Tomatoes are the only food Rick doesn’t care for. However, he’ll eat them if they are in non-tomato form, like tomato soup, non-chunky salsa and pureed in marinara. Anyway, my first run in with this tasty spread happened one afternoon at the local Price Chopper (nice name for our local market, eh?) a few months back. I was delightfully surprised! (Truthfully, I am tired of seeing this recipe stuck on my fridge with a magnet, so I am officially tossing it after this post is over.)

I love bruschetta and I always want to order it when I eat at Italian restaurants, but never feel justified spending over $4-8 bucks for some bread, tomatoes and spices. Here is an easy-make-at-home recipe. It makes a great appetizer for parties!

Bruschetta

6-8 Roma tomatoes, diced or 14 oz canned petite diced tomatoes, drained
1 can (2.5 oz) sliced black olives
1 teaspoon garlic powder or 2 cloves fresh garlic, minced
1/2 teaspoon basil or 2 tablespoon fresh basil, julienned
1/2 cup extra virgin olive oil, divided
1/2 teaspoon oregano
Sea Salt
Fresh ground black pepper

1 loaf Italian Bread
Grated Parmesan cheese

In a bowl, combine tomatoes, olives, garlic, basil, 6 tablespoons EVOO, oregano, salt and pepper. Let it marinate. Meanwhile, preheat your oven (or you can use your bread toaster) and lightly coat one side of the bread with 2 tablespoons olive oil. Then place it on a baking sheet and toast it until it is slightly golden brown.

Spread the tomato mix over the oiled side of the bread, covering almost the whole surface area, and top with grated Parmesan cheese.

I like mine drizzle some balsamic vinegar over the bread just before serving.