Summer is right around the corner and the thing that goes best with it?
OK, really it’s watermelon. But after that?
Here is the best bruchetta recipe I know of. It’s simple, refreshing and light and just tastes like summer.
4 cups of finely chopped tomatoes-(I prefer Roma)
2 green onions, chopped
1/4 cup fresh chopped parsley
1 T finely chopped rosemary
3 cloves garlic, finely chopped
1/3 extra virgin, (or just your regular virgin variety), olive oil
3 T balsamic vinegar
salt and pepper to taste
sliced provolone cheese
thick sliced garlic bread
In a two quart bowl mix tomatoes, onions, parsley, rosemary, olive oil and vinegar. Cover and marinate for an hour or so.
Toast the garlic bread. Remove from oven and sprinkle with Parmesan cheese. Lay a slice of provolone cheese on it and toast until the cheese is nice and bubbly. Take out of the oven and cover each piece of bread with 1/2 to 3/4 cup of the tomato mixture. Garnish with more grated cheese and be prepared to make more because this batch will be gone in no time!
You’re welcome! 😉