Deluxe Bruschetta


Despite the blight that's threatening to ravage my tomato plants, TOMATOES are here, and they are big, fat, and delicious.

All I want to eat is bread covered in tomatoes. This is what I made the other night.


1 loaf crusty fresh bread, cut into 1 inch thick pieces
3 cloves garlic, crushed
olive oil
dash sea salt
dash red pepper
romano cheese, grated

2-3 ripe beefsteak or heirloom tomatoes, chopped
3 tablespoons chopped fresh basil
4 tablespoons chopped onion
dash balsamic vinegar
fresh ground pepper
couple pinches sea salt


Preheat oven to 350. Mix garlic, olive oil, sea salt, red pepper in small bowl and brush onto sliced bread. Cover bread with however much romano cheese you like (you could use parm; I could even see mozzarella, but I like the romano b/c it's so salty, which is a great contrast with the sweet and juicy tomatoes). Bake bread until it gets brown and toasty.

Meanwhile, mix remaining ingredients in bowl. Spoon tomato mixture liberally over bread slices and devour!




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