CHEF JEFF — ONE BYTE AT A TIME: Bruschetta

This fresh, simple and delicious, Italian appetizer can be prepared in minutes.

Bruschetta

4 Roma tomatoes

1/8 teaspoons black pepper

2 tablespoons fresh basil

½ loaf French bread, sliced

2 tablespoons freshly grated Parmesan cheese

Pesto sauce (optional)

1 teaspoon minced garlic

¼ red onion

2 tablespoons olive oil

½ teaspoon salt

Balsamic glaze or balsamic vinegar (optional)

Preheat oven to 350 degrees. Slice bread into small slices; put on cookie sheet. Spread with thin layer of pesto. If not using pesto, brush breads with olive oil or toast plain. Bake in oven until lightly brown. Dice tomatoes, onions into small pieces. Chop basil; add with garlic, oil, black pepper, salt to tomato-onion mixture. Put in refrigerator until ready to use. Put bread on plate. Using spoon, put tomato mixture on top. Sprinkle sparingly with Parmesan. Drizzle with balsamic glaze. If you do not have balsamic glaze, add 1 tablespoon of balsamic vinegar to tomato mixture.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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