Fresh tomato & basil bruschetta


4 med roma-type tomatoes (pear tomatoes), seeded & diced
1/2 cup finely diced celery
2 tbsp each minced italian parsley and minced fresh basil
2 tsp white wine vinegar
about 1/2 cup extra-virgin olive oil
Salt & pepper
1 plain focaccia

How to prepare

Combine tomatoes, celery, parsley, minced basil, vinegar, and 2 tbsp of the oil in a medium-size bowl. Stir until blended. Season to taste with salt & pepper, set aside
cut focaccia into 16 equal pieces. Place bread in a single layer on baking sheets and broil 4 to 6″ below heat, turning once, until golden brown on both sides
transfer bread to a serving plate. Spoon some of the tomato mixture onto each bread slice. Garnish with basil sprigs, if desired. Serve at room temperature. Offer remaining oil to pour over each serving. Makes 16 pieces

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