So I made the last bruschetta of the season last week. Fresh tomatoes and basil from the garden, with local garlic and then a local cheese grated on top. It was especially good because I had a baguette from fol epi, my favourite bakery in Victoria right now.
- fresh tomatoes, chopped
- garlic, finely chopped or crushed
- basil, chopped
- coarse salt
- parmesan cheese
- Toast baguette.
- Mix tomatoes, garlic, basil, salt and pepper.
- Pile tomato mixture on top of each piece of baguette and top with grated parmesan cheese.
- Place under broiler for a few minutes. Watch closely because they will burn easily.