Can something so simple actually taste this phenomenal? You bet. If you're lucky enough to pull some vine ripened tomatoes off of your very own plant or to snatch some seasonal ones up at your local farmers market. Then in terms of Bruschetta, you've won the lottery. But for the rest of us subjected to dire predicament of shelf ripened grocery produce- inhale deeply and know that even inferior tomatoes can produce knock-your-socks-off Bruschetta. The real knitty gritty is that I've never once not loved this stuff. Reward yourself and whip up a batch, you'll thank yourself later.
Fragrant. Piquant. Liquoricy. Only fresh basil will suffice.
Bruschetta
- 1 loaf french baguette
- 1/2 cube butter, softened
- 1 teaspoon garlic powder
- 6-8 Roma tomatoes, or 4-6 large variety tomatoes
- Basil leaves, handful chopped or torn
- 1 teaspoon olive oil
- Salt to taste
- 1/4 cup parmesan cheese, grated
Roughly chop your tomatoes and toss them in a bowl, add the basil, oil, and salt (I use 1-1 1/2 teaspoons, but it really depends upon the ripeness of your tomatoes. Season with salt until the juices have a full tomato flavor). Set aside to allow the salt to draw out the juices.
Combine the butter and garlic. Slice the baguette diagonally to give each slice more surface area, and then spread the butter mixture over one side of the bread slices. Use a skillet on Med-Hi to heat the bread buttered side down, until lightly browned.
Spoon the Bruschetta over the bread and then sprinkle the top with grated or shaved Parmesan cheese.
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