Ingredients:
- 12 to 14 Roma tomatoes (about 1.5 lbs)
- 2 Tbsp fresh minced garlic
- 2 Tbsp minced shallots
- 1 cup fresh basil leaves, coarsely chopped
- 1 tsp lemon juice
- Kosher salt and black pepper to taste
- 1/3 cup extra-virgin olive oil
- about 1/4 cup additional olive oil, for toasting the bread
- Baguette of crusty french bread or rustic bread
- Grated parmesan cheese (optional)
- Dice tomatoes and toss with garlic and shallots in a medium bowl.
- Add basil, lemon juice, salt, pepper, and olive oil. Mix well.
- You can do all this in a food processor as well, just like making salsa. Be careful not to over chop and turn it into tomato sauce!
- Slice the bread. Brush slices with additional olive oil and toast the slices on a baking pan in a 350°F oven until warm and just starting to get crusty, but not brown. (unless you like it toasty brown, it's up to you).
- To serve, spoon tomato mixture over bread. Sprinkle with parmesan cheese if desired, and serve immediately. Store unused portion in refrigerator.
- The bruschetta mix gets more flavorful if you let it sit for a day in the fridge. Just let it get up to room temp. before serving.
