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RUSS’S BRUSCHETTA

by

Russell Madden

 

 





— 4 medium roma tomatoes, cored/diced
— cup diced celery
— 2 tablespoons: parsley and fresh basil, chopped
— 2 teaspoons of white wine vinegar
— cup olive oil
— 1 pound crusty bread
— romano or parmesan cheese

Mix tomatoes, celery, parsley and basil, vinegar, and olive oil. Let marinate in refrigerator.

Slice bread and toast both sides under broiler, about 4 inches below heat; done when both sides are golden brown.

Spoon cheese onto bread slices. Spoon vegetable mixture onto cheese. Serve immediately.

Optional: offer olive oil on the side to drizzle onto bruschetta.