Recipe by littleturtle
Juicy, summer tomatoes and fresh herbs are great for topping crusty, peasant bread. This is an excellent appetizer, or accompaniment to pasta or chicken. The cook time is really chill time.
Top Review by jennifer in new jersey
delicious bruschetta. ordered some out the other day and it just didnt taste good so decided to make my own using a recipe rather than "winging it". this was excellent. followed exactly except i did saute the minced garlic in some olive oil first to get it a bit golden as i like my garlic a little sweeter. loved the idea of the crushed red pepper; never had that on bruschetta before. will definitly make this again when the tomatoes are of better quality over the summer. thanks so much for sharing.
- 4 plum tomatoes, very finely diced
- 2 tablespoons parmesan cheese, grated
- 6 -8 garlic cloves, very finely minced (1 tablespoon)
- 1⁄4 cup basil, minced
- 2 tablespoons Italian parsley, finely chopped
- 1 tablespoon olive oil
- 1⁄2 tablespoon lemon juice or 1⁄2 tablespoon balsamic vinegar
- 1 pinch crushed red pepper flakes
- 1⁄2 teaspoon salt (or to taste)
- fresh ground black pepper, to taste
- 8 slices French bread (about 1/2 baquette) or 8 slices Italian bread, sliced 1/4-inch thick (about 1/2 baquette)
- 2 garlic cloves, cut in half
Directions See How It's Made
- In a large mixing bowl, toss tomatoes with cheese, minced garlic, basil, parsley, olive oil, lemon juice, pepper flakes, salt, and pepper.
- When very well mixed, cover and refrigerate for 3 hours to let flavors meld.
- Just before serving, grill the bread until lightly toasted (you can do it under the broiler or on the grill, it only takes a few minutes).
- Rub one side of the toast with the cut sides of the garlic cloves.
- Spread tomato mixture over toast slices and serve immediately or fill a small bowl with the tomato mixture and place it in the center of a serving platter with the toast arranged around it and allow everyone to help themselves.