Tomato Bruschetta

This beautiful aromatic starter has been a winner with the kids in my cooking courses.  When made with vine ripened tomatoes the deep red colour is very appetizing. The garlic aroma effusing from freshly cut cloves rubbed into crusty toasted ciabatta bread appeals to us all. 

Some supervision of young ones is needed for dicing  the tomatoes.  We use sharp knives and a cutting board to quickly master this step.

Ingredients: Serves 8

8 ripe red tomatoes, diced

Extra virgin olive oil

1/2 teaspoon each, Salt and pepper
Fresh parsley, about 2 tablespoons, chopped (or use the kitchen shears to simple snip small pieces) 

8 Slices ciabatta bread (or 4 rolls cut in half lengthways)

4 large cloves garlic, peeled and cut in half around the equator of each

1. Place the diced tomatoes in a large bowl.
2. Add salt and pepper.
3. Sprinkle in about two tablespoons olive oil. 
4. Add chopped parsley.   Mix thoroughly.
5. Toast the slices of ciabatta bread.  Rub each toasted slice with the cut garlic.
6. Using a draining spoon, distribute the seasoned diced tomatoes over the 8 slices of garlic rubbed toast.  
7. Serve at the table on a large platter.  Bon Appetit!         © Judy Labi 2013