If I’m being honest I have to tell you that I don’t really like tomatoes.
Oh, and I do love bruschetta. It’s so simple and delicious and brings the true flavors of the ingredients to life.
Also, don’t judge me…I used basil-in-a-tube. As much as I love basil and as much as I wish I could grow some, I just can’t bring myself to spend $5 for a small bunch of the stuff. Call me cheap, but there’s no justification in it. That’s mighty pricey for a little bundle of herbs!
Regardless, I took a big leap of faith in not chopping the tomatoes and broiling them instead. I took a chance that the basil would be good under the cheese. I took a chance on the cheese being a good part of the entire combination. Oh, and I didn’t add garlic.
I was scared.
But this deconstructed deliciousness proved me wrong, and I just don’t know if I can ever go back!
- 2 large fresh tomatoes (mine were beefsteaks that I got from the always amazing Door-to-Door Organics)
- 4 Tbsp chopped basil, fresh or tube
- 1/2 cup (8 Tbsp) freshly grated parmesan cheese
- sea salt
- 8 slices ciabatta bread (you could use French if you like), toasted
- 2 Tbsp olive oil
Turn the oven on to broil. Slice the tomatoes into 8 slices and lay on a baking sheet lined with parchment paper. Sprinkle with a little sea salt on each slice and place under the broiler for 3-4 minutes. Remove from oven and sprinkle each slice with 1/2 Tbsp of basil and 1 Tbsp of parmesan cheese. Place back under the broiler for about 2-3 minutes until the cheese is golden brown and bubbly. Remove from oven and set aside. Drizzle the slices of bread with the olive oil and toast under the broiler until just starting to brown. Place one tomato slice on one slice of bread. Serve warm.