On such a dark and dreary day I can’t help dreaming of warmth, sunshine, summer and what else – ripe local tomatoes! Soon very soon…
6 ripe plum tomatoes, diced 1/4 inch
2 cloves of garlic, minced
1/2 cup fresh basil, chopped
1/2 cup flat leaf parsley, chopped
1 lemon, juiced and zested only use 1/2 of the juice
1 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Place all of the ingredients in a non reactive bowl. Mix together very gently so as to not damage the tomatoes. Allow bruschetta to sit on counter for at least 1 hour before serving, to allow all of the flavours to marry.
Find the best rustic bread available or if you are really on your game make my baguette
Slice the bread into thick slices and place on a grill or under a broiler. Toast both sides.
Drizzle with a little extra virgin olive oil and allow your guests to ladle on their own tomato topping.
I serve sea salt on the side to allow everyone to season to their own palette