Heirloom Tomato Bruschetta with Parmsean Cheese toast

Standard

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.

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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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