Recently I was looking for a quick appetizer for some people coming over to the cottage. I was given some beautiful Roma tomatoes so I decided to throw together a quick batch of bruschetta. Sometimes choosing a good bread for the base of your bruschetta can be interesting when you are trying to keep the recipe low in fat. I like to use ciabatta bread if I have it around the house but when that is not available then a loaf of long french bread can also work very well. You will notice the recipe has 2 Tlb. of grated Parmesan cheese, no worries, by using only that small amount the fat content added to the recipe is very minimal. I hope you enjoy this quick and easy brushetta recipe as much as I do. Enjoy! Please send comments/questions to firstname.lastname@example.org
1 1/2 cups chopped seeded Roma tomatoes
2/3 cup finely chopped red onion
2 Tlb. minced seeded jalapeno pepper
2 garlic cloves minced
1/2 tsp. fresh basil finely chopped
1/8 tsp. sea salt
1/4 tsp. ground pepper
1 Tlb. cider vinegar
1 Tlb. red wine vinegar (this is also a fun time to be creative if you have other wine vinegar in your pantry)
French bread or ciabatta bread cut into 1/4 in. slices
2 Tlb. grated Parmesan cheese
In a bowl, combine all the ingredients but the bread and cheese. Lightly whisk them mixture together so the flavors can incorporate while you are preparing your bread.
Slice the bread into 1/4 in. slices (with French bread but ciabatta your can cut your slices in half so they are easier to handle). Place the slices onto a baking sheet and spray one side of the bread slices with olive oil spray. Bake until the bread is crisp or crisp tender (your preference). Remove the bread from the oven and place on serving tray.
Using a slotted spoon, top each piece with some of the tomato mixture. Sprinkle with the Parmesan cheese and serve 🙂 Yummy. I find that even people who think they are not fond of tomatoes will like bruschetta.