Basic Balsamic Bruschetta with Tomatoes

Serves 2

Bruschetta (pronounced brusketta) dates back to the 16^th century and was developed in Italy as an antipasto (starter) dish. Oddly enough, as I poured over several cookbooks in my collection dating back to the 1980s, I was unable to locate a recipe. The digital library to the rescue.

In America, you'll often see this on menus using tomatoes, but other veggies, meats and cheeses can be subbed in.

Americans can sometimes overdo the volume of oil and vinegar. That's ok, but the more liquid you use, the more you'll mask the flavors of the veggies and herbs.

There are no steadfast rules here. Start with this basic recipe and feel free to take it in your own direction.

Ingredients

• 2 Roma (plum) tomatoes, diced
• 2 Tbs chopped fresh basil
• 1 Tbs shredded Parmesan cheese
• 1 clove garlic, minced
• 1 Tbs balsamic vinegar
• 1 tsp olive oil
• Pinch of salt teaspoon kosher salt
• Pinch of freshly ground black pepper
• 2-4 slices of French bread, toasted and sliced

Directions

1. In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper.

2. Serve on toasted bread slices.

Notes

• Use all organic ingredients whenever possible.
• Make it a few hours ahead of time so the flavors have a chance to meld.
• Heirloom tomatoes become available from late summer into the early fall. Use them for a deeper flavor.
• Essential Baking Company of Seattle produces organic breads which are available at PCC, Central Market and better stores.

Sussi Homaecher/October 2018