Bruschetta with tomato and parsley. Chopped fresh tomatoes with garlic, basil, olive oil, and vinegar, served on toasted slices of French or Italian bread.
Ingredients: serves 4-6 ppl.
- 6 – 8 ripe plum tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh parsley leaves, chopped
- 1 teaspoon kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper, more or less to taste
- 1/2 dry chili flakes
- 1 baguette French bread or similar Italian bread
- 1/3 cup feta cheese,
- 1/4 cup (60 ml) olive oil (bush on baguette)
- Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
- Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
- Chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly chopped parsley, feta crumbs, chili flakes and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.
- Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil.
- Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up.
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.