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!
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.