Ric's Bruschetta

A bruschetta recipe from a local restaurant. I'm putting it here more for myself than for anything else. At least, I'll know where to find it. BTW, the recipe makes a restaurant sized batch. Total amount of finished product is approximate. Cooking time is for the french bread toasts and is approximate.

• Ready In: 15 mins
• Serves: 12-18

Ingredients

• 20 -24  ripe roma tomatoes
• 1⁄2 red onion, fine diced
• 2  garlic cloves, minced
• 40  fresh basil leaves, chopped
• 1  teaspoon salt
• 1  teaspoon white pepper
• 2  tablespoons red wine vinegar
• 2  tablespoons olive oil

Directions

1. Remove cores from tomatoes, cut in half lengthwise and remove all seeds. Dice finely and place in a bowl.
2. Finely dice the onion and add to bowl.
3. Add remaining ingredients and mix thoroughly.
4. To serve, butter slices of french bread; sprinkle with grated parmesan cheese and broil until crisp but not dried out. Scoop bruschetta with a spoon, squeezing to remove some of the liquid. Arrange on toasts; garnish with a parsley sprig and shaved asiago cheese.