Roma Tomato Bruschetta
YOU WILL NEED
Baguette, sliced diagonally
Pastry brush or baster - optional but helpful tool
4 Roma tomatoes, sliced, seeds and pulpy insides removed and finely diced
1 clove garlic
1-2 T red onion
1-2 T fresh parsley or basil
2 t olive oil
1 t red wine vinegar
Pinch kosher salt
Make the crostini first. Preheat an oven or toaster oven to 350.
Slice the baguette diagonally into 1 cm-think slices. Allow for 2-3 slices per person.
Using a pastry brush or baster, brush both sides with olive oil.
Bake about 10 minutes or until crispy and nicely browned. Turn over slices and bake other side. Cool completely.
Meanwhile, use a serrated utility knife to slice tomatoes into 1 cm-thick slices. Remove seeds and pulpy insides and finely dice. Transfer to a small mixing bowl.
Chop red onion and parsley (or basil, or both) and add to tomatoes. Use a garlic press or finely chop garlic and add. Add olive oil, vinegar and salt and stir. Allow to sit for 20 minutes or until ready to serve.
At point of service, top each crostini with the Romas and enjoy immediately.