• 3 or 4 Roma tomatoes - peeled, seeded and diced
  • 1/2 cup fresh basil, very coarsely chopped
  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 baguette
  • freshly grated Parmesan cheese
  • balsamic vinegar (to taste)


  1. To make the bruschetta topping, mix together the tomatoes, basil, balsamic vinegar, olive oil, garlic, salt and pepper. Set aside. Just a little FYI, to peel a tomato, place the tomato in very hot water for a few minutes. When you remove it the skin will peel off easily. I like to let this mixture sit for up to 24 hours to infuse the flavors.
  2. Slice the bread and broil until it is lightly browned. Top each slice with the tomato topping. Sprinkle with parmesan cheese and put back in the oven for a few minutes until the cheese just slightly starts to melt. Removing from oven and, if you like, drizzle with a bit more balsamic vinegar over the top

Source: Chef Russell Pancamo

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