Heirloom Tomato Bruschetta with Parmsean Cheese toast


1 Skinny french bread baguette

1 pint Baby Heirloom Tomatoes

1/4 cup sliced green olives with pimento’s

3 tbs Balsamic Vinegar

4tbs Olive Oil + drizzle

1/8 cup parmesan cheese (fresh shredded)

6 basil leaves (chiffande cut)

Pre heat oven to 350.  Slice bread 1/2″ thick, place on ungreased cookie sheet.  Sprinkle a few dashes of salt and pepper all over the bread.  Drizzle Olive Oil on the bread and then sprinkle evenly the parmesan cheese.  Bake in the oven for 5 to 8 minutes or untill cheese melts.

Slice tomatoes in 1/2 and 1/4 to make a nice mix of sizes and place in a mixing bowl, add olives, vinegar and olive oil and slat and pepper to taste. Mix till coated. transfer to serving bowl and add basil leaves. Serve with Toasts.


About the plaid and paisley kitchen

I am just like you, a modern woman juggling life, family, work, and always struggling to find time to work on my hobbies. As the wife of a very picky eater with very definitive likes and dislikes, (Mostly misconceptions of what something may taste like.) I can honestly say that every recipe on here is “Stevie Approved!” I am the Great-Granddaughter of German immigrants and I learned to cook in my mother’s and grandmother’s kitchens. As I grew and gained experience in my own kitchen I took the lessons I learned and branched out and started new traditions mixed with Old World styling. I was raised by a very artistic and talented mother, and if I inherited just a tad of her abilities then I consider myself very lucky. In primary and secondary schooling I was always heavily involved in art and drama. I still have a great passion for the theater. I think that a household should have a healthy dose of dramatic flair. I feel that food should be prepared with quality and fresh ingredients, and that meals should be served with love. I believe a home should be comfortable and beautiful at the same time, and that an organized home is a happy home!

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