This is a beautiful concoction of fresh vine-ripened tomatoes, fragrant basil, pungent minced garlic ( actually I mince and chop in this recipe, but specifics don't matter here, right?) and the grand finale DRIZZLE of extra virgin olive oil. No Rachael Ray, not just any EVOO, olive oil I got from my recent culinary trip to Italy. I picked up a few bottles in Verona Italy from a vineyard where they grow the olives alongside roma tomatoes, and sweet bell peppers. A bite of this sends me straight back to Italy sitting at the long table in an old castle dining room surrounded by amazing friends and amazing wine. We tore it up.
Don't get me started on the little topping of freshly grated Parmigiana Reggiano cheese I also smuggled out of Italy. That's another story.
Anyway, back to the recipe...
The crusty bread is from.... Kroger. The deli has some delicious take and bake baguettes.
I like to think of this dish as Italy's answer to Texas style pico de gallo. Or chips and chunky salsa.
I know, I know, Italy was there first.
Ingredients:
4 or 5 red ripe tomatoes chopped ( I add a dusting of salt to the chopped tomatoes to enhance the juice and draw out that sweet summer flavor, even if it's January)
several leaves of fresh basil ( I repeat, FRESH BASIL, no if ands or dried butts) thinly sliced or chiffonade
3-5 cloves of fresh garlic, minced ( do this yourself, don't buy the jarred garlic, it tastes sad)
I always use tons of garlic. Maybe I have seen Twilight too many times?
the very best olive oil you can find- Extra Virgin- yeah baby
salt to taste
Crusty bread slices
Grated or Shaved Parmesan to top ( from a block of the good stuff, not the bag of Kraft already grated cheese from 2006)
Directions:
1. Grab a bowl
2. Add tomatoes, garlic, basil and olive oil. Salt to taste
3.Top sliced crusty bread with a healthy dollop of mixture.
4. Drizzle with more olive oil.
5. TASTE TASTE TASTE. Does it need salt? More garlic? More basil? Don't be shy, adjust ingredients until you find your favorite balance.
6.Top with some Parmesan, and if you want to get saucy, drizzle some good balsamic vinegar over the top.
*The day I made this, I drizzled the top with some fig balsamic, but try adding your own spin, you won't regret it.
Peace Love and Good "Parma",
Julie
