Since it was a holiday here yesterday, the husband and I decided to put together a big, easy, fresh dinner. Popped into the market and found fresh Ontario corn, ciabatta bread, beautiful heirloom tomatoes and delicious, well-marbled steaks. The initial plan for the tomato was to simply slice and drizzle with a really good balsamic that we save for this kind of meal, sea salt and pepper. Since we had the ciabatta, though, I decided to make up a simple bruschetta. Good plan, lemme tell ya.
1 large tomato, medium dice (just smaller than bite-size)
1/4 red onion, finely diced
1/4 c fresh parsley, finely diced
2 tb extra virgin olive oil (the best you’ve got!)
1 tb good balsamic vinegar
Sea or Kosher salt, to taste
Black pepper, to taste
1 Ciabatta bread
1. In a medium bowl, combine tomato, onion, parsley, olive oil, balsamic and pepper. Stir and allow to sit 10 – 15 minutes.
2. Slice ciabatta lengthwise and toast or place in a 350-degree oven to warm and crisp up for a few minutes.
3. Drizzle the bread with olive oil and add the salt to the tomato mixture.
4. Spoon the tomato mixture over the bun.