Friday, March 12, 2010
Fresh Tomato Bruschetta
Tomatoes. They aren't in season but I came across some Roma tomatoes that looked like they actually had flavor. With temperatures coming up over 70 degrees, I was looking for teaser to summer. What could be more perfect than fresh tomato bruschetta?
4 large Roma's - diced
1/3 cup chopped Italian flat leaf parsley
1/4 jalapeno - minced
1/4 cup red onions - small diced
juice from 1/4 lemon
1/2 tsp kosher salt
1/2 tsp black pepper
1 loaf of crusty bread - sliced
olive oil for drizzling
Combine the Roma's, parsley, jalapeno, onion, lemon juice, salt and pepper. Let sit for about 15 minutes so the flavors can blend together.
Drizzle olive oil over the bread and place under the broiler until toasted (3-4 minutes.
Serve the toasted bread slices on a platter with the tomato topping as a dip or go ahead and top each slice with the topping and then serve.
You'll have some happy guests if you serve this at your next get together!