The produce stands in NJ are loaded with tomatoes right now, this a great recipe to use them up.
It's my favorite time of the year. I especially love when the tomatoes begin to ripen, I can eat them every day.
The key to delicious bruschetta is the preparation of the bread. Don't leave this step out or you will lose a lot flavor. When you taste it, you'll see why.
Ingredients:
1 Loaf French Bread - Thinly sliced
Extra Virgin Olive Oil
1 Pint Jersey Grape Tomatoes - Chopped
6 - 8 Pignoli Nuts
6 - 8 Capers
1 Clove of Garlic - Finely Chopped
1 Red Roasted Pepper - Chopped
1 T Grated Cheese
1 T Sweet Onion - Finely Chopped
1 Basil Leaf - Chopped
1 T Fresh Parsley
Salt and Pepper to taste
Balsamic Vinaigrette Dressing (Good Seasons)
Directions:
Prepare the toast - In a large frying pan add enough olive oil to cover bottom of pan on medium high heat. When the oil is very hot, add slices of bread until pan is full but not overlapping. Using tongs, you will need to quickly turn each slice over as they start to brown to toast other side. This will happen quickly since the oil is hot.
Place the browned slices of bread onto paper towel covered dish. Add more olive oil as needed, working in batches until all bread has been toasted. Once all the bread is toasted and drained of oil, place on a serving platter. Set aside.
In a medium size bowl, add rest of ingredients and mix well. Place in refrigerator until ready to serve.
When you are ready to serve, top toasted bread with the tomato mixture.
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