1. Cut the tomato in half, place each half onto the cutting board and slice into 1 cm wedges. Cut each wedge 1 cm lengthwise, rotate and cut each strip into 1 cm cubes. Place into a mixing bowl. Repeat until all the tomatoes have been cubed
2. Add the grated garlic
3. Add the grated parmesan cheese
4. Remove the basil leaves from the stock and roll them into a cigar. Starting at one end, cut into very thin ribbons then chop the ribbons without bruising. Place the chopped basil into the bowl
5. Add the olive oil and toss well
6. Season with the salt and vinegar. Stir well to combine. Taste for salt and adjust to your preference – but do not add too much salt
7. Cover with cling wrap and refrigerate until needed. Enjoy!
MACRONUTRIENTS CHART
FYI
This bruschetta will be even more flavorful after a day in the refrigerator. Store in an airtight glass container or in a glass bowl covered securely with cling wrap. This will keep for several days in the refrigerator.
I used vine tomatoes because they looked the most ripe when I was doing my shopping, but in most Italian recipes, the tomato of choice is a Roma tomato because it is less juicy, easier to work with, and has a great deal of flavor. If your store has ripe Roma tomatoes – choose those instead of vine tomatoes.
By Angela Wilkes
