RUSS’S
BRUSCHETTA
by
Russell Madden
— 4 medium roma tomatoes, cored/diced
— ½ cup diced celery
— 2 tablespoons: parsley and fresh basil, chopped
— 2 teaspoons of white wine vinegar
— ¼ 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.
