Bruschetta Pomodoro

These make a very tasty first course for an Italian meal, or any buffet.

4 ripe tomatoes, diced

8 scallions, trimmed and chopped (including green tops)

salt and freshly ground black pepper to taste

1 loaf crusty Italian or French bread, cut in 1/4″ thick slices

4 or more cloves of garlic, peeled and cut in half along the short axis

10 T olive oil (in all)

1/2 to 1 cup grated parmesan cheese

Combine the diced tomatoes, scallions, salt and pepper in a bowl. Mix well and refrigerate until needed.

Toast the slices of bread on both sides under the broiler, then rub each side with a cut clove of garlic. Dribble 1 tsp olive oil over one side of each slice, then sprinkle generously with grated parmesan. Return to the broiler until the cheese melts (watch carefully so they don’t burn), then top with a dollop (drained as much as possible) of the tomato mixture. Serve at once.

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