Heirloom Tomato Bruschetta with Parmsean Cheese toast

1 Skinny french bread baguette

1 pint Baby Heirloom Tomatoes

1/4 cup sliced green olives with pimento's

3 tbs Balsamic Vinegar

4tbs Olive Oil + drizzle

1/8 cup parmesan cheese (fresh shredded)

6 basil leaves (chiffande cut)

Pre heat oven to 350.  Slice bread 1/2" thick, place on ungreased cookie sheet.  Sprinkle a few dashes of salt and pepper all over the bread.  Drizzle Olive Oil on the bread and then sprinkle evenly the parmesan cheese.  Bake in the oven for 5 to 8 minutes or untill cheese melts.

Slice tomatoes in 1/2 and 1/4 to make a nice mix of sizes and place in a mixing bowl, add olives, vinegar and olive oil and slat and pepper to taste. Mix till coated. transfer to serving bowl and add basil leaves. Serve with Toasts.


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