February 1, 2012

Tomato Bruschetta

Post by Chef Corbin

Yield- 12 pieces


3 large ripe Roma or Plum tomatoes, diced small
1 ounce (25 grams) fresh basil chopped
1 garlic clove, minced fine
1 tablespoon (14 ml)  Tabasco Sauce
1 ½ tablespoon (20 ml) extra-virgin olive oil
1 teaspoon (5 ml) red wine vinegar
Salt and pepper to taste

12 pieces of toasted Baguette- cut into ½ inch rounds
2 ounces (40 grams) shredded Parmesan Cheese


In a small mixing bowl, combine the fresh, diced tomatoes with the basil, garlic, Tabasco, olive oil and red wine vinegar.  Season the bruschetta mix with salt and pepper to taste.  Place an equal amount of tomato topping on each toasted round of the baguettes.   Top each bruschetta with equal amounts of the shredded Parmesan and serve.
Option- replace the tomatoes with chopped, cooked wild mushrooms and replace the Parmesan cheese with soft goat cheese (chevre).