Tomato Bruschetta

24 roma tomatoes

1 medium red onion, brunoise

3oz balsamic vinegar

1oz red wine vinegar

4oz extra virgin oilve oil

8 cloves garlic, slivered

20 big basil leaves, chiffonade

Cut romas in half, remove seeds with a teaspoon. Discard. Brunoise the flesh of the tomatoes. Mix everything together, let sit for at least 12 hours before service.

To serve, cut some crostinis from french bread, butter one side and dust with parmesan cheese. Bake until chese is golden brown and crostinis are crispy. Spoon ~1 tsp of cold bruschetta mix onto hot crostinis, serve immediately.

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