I’ve had so many requests for a bruschetta recipe lately. How did I not have one posted until now? Try to find firm tomatoes with a lot of color. I used cluster tomatoes this time, because they’re the best I can get in November. I’d generally go with plum tomatoes for a recipe like this because they are fleshier than other varieties, but the plum tomatoes available to me right now are pale and flavorless.

Ingredients:
1 pound tomatoes, chopped and some seeds removed
1/4 small red onion, diced
1/2 ounce fresh basil, shredded
2 cloves garlic, crushed
2 tablespoons olive oil
1/2 tablespoon balsamic vinegar
Salt and pepper to taste

1 loaf crusty bread
3 tablespoons butter, melted

Shredded parmesan cheese, for sprinkling

Directions:
Combine the tomatoes, onion, basil, garlic, olive oil, vinegar, salt and pepper in a medium sized bowl. Stir gently to coat. Cover and set aside.

Slice the bread into 1/2 to 3/4-inch thick slices. Brush melted butter over slices and toast in toaster oven or oven broiler until golden and crunchy. (Do NOT toast in pop-up toaster as the butter may catch fire!)

Cut the toasted slices in half and arrange on serving platter. Top with tomato mixture. Sprinkle with parmesan and serve immediately.