Tomato Bruschetta

Here is a quick post for you today! We have friends coming to visit from Chicago and you know how it is when visitors come. Yard needs to be mowed, house cleaned, and children are instructed to like each other better than normal. You want a clean house and clean, smiling children? Have friends over.

Although, I can't imagine why anyone would come and visit Savannah in June from Chicago. These friends really like us a whole lot to endure the scorching Georgia heat. What great friends!

So I will see you next week. Off I go to clean the water closets!

 
Tomato Bruschetta

8 ripe plum tomatoes, seeded and diced (lightly salted and drained in colander for 5 minutes)
2 cloves of garlic, freshly grated
1/2 cup coarsely chopped fresh basil
1/4 cup finely chopped fresh parsley
1 tbsp fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 tsp crushed red pepper flakes (optional)
Salt and freshly ground pepper for taste

2 baguettes, cut in 1/2-inch-thick slices
1/4 cup of olive oil for tossing
1 teaspoon granulated garlic

In a bowl, mix first 7 ingredients in a large bowl. Add salt and pepper to taste. Set aside covered, unrefrigerated, for about an hour for flavor to meld.

Heat oven to 400°F. Toss olive oil and sliced baguettes in a large bowl. Spread them on a cookie sheet and sprinkle with granulated garlic. Toast bread until lightly toasted on the edge but center is still slightly soft, for about 6-8 minutes.