Brushing up on bruschetta

It's been quiet in here for a while, too quiet. I really don't have too much of an excuse except that I've not done a whole lot of experimentation with recipes in the last year or so. But I did yesterday, and thought I'd best ease my way back into it with a nice, short, little post.

Heading out last night for a long-neglected dinner night with old friends, I was tagged to provide the evening's entrée course. After a little um'ing and ah'ing, I decided to take along bruschetta as something light, yet hopefully satisfying. I'd only attempted bruschetta once before and, while it had turned out well, I'd not had the foresight to document the recipe, leaving me only my rusty memory to make attempt number two. The result was very tasty, and as such, I thought it best to commit to long-term store before it gets lost again in the ether.

Tomato and Basil Bruschetta
serves 4

Ingredients
4 Roma tomatoes, finely diced
1 Spanish onion, finely diced
1 cup basil, finely chopped
1/4 cup shredded Parmesan cheese
2 cloves garlic, crushed
2 tbsp olive oil
2 tsp balsamic vinegar
1 loaf wood-fired crusty bread

Method

1. Combine the tomatoes, onion, basil, Parmesan, and garlic in a bowl and toss until well mixed. Drizzle with olive oil and vinegar and stir to combine. Set aside.
2. Cut the bread into 4 slices around half an inch thick and toast either on a grill, griddle pan, or in a sandwich press until lightly browned. Drizzle with a little olive oil and top with bruschetta mix.

I really do find the joy in this meal is how the flavours work together. Tomato and basil always work together, while the onion helps to add a little sharpness. Garlic and Parmesan round out the palate and leave the dish tasting, for want of a better word, meaty.