Bruschetta made with vine-ripened tomatoes and a loaf of tasty bread mark the golden days of summer.
8 ripe plum tomatoes, seeded and diced
1/2 cup basil, chopped
2 teaspoons garlic, minced
1 teaspoon lemon juice
2 tablespoons olive oil, extra-virgin
1 teaspoon basil, chopped
1/4 cup parsley, chopped
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon tarragon, chopped
2 baguette, cut in 1/2-inch-thick slices
1/8 cup of olive oil
In a large bowl, mix the tomatoes, basil, garlic, lemon juice, olive oil, parsley red pepper flakes, salt and tarragon. Set aside, unrefrigerated for 3 hours.
Heat the oven to 350° F. Place the oven rack in the middle of the oven.
Toast the bread on a shallow baking sheet. Brush with olive oil and a tablespoon of tomato mixture and distribute on a stylish serving dish. Serve immediately.