Tomato Bruschetta

tomato bruschetta

It's still a little early for tomatoes, but we have gotten a few from our garden, the cherry tomatoes have been ripe for a few weeks, and we finally picked a few Cherokee tomatoes yesterday. I had a little caprese salad with the cherry tomatoes, but Pat opted for a bruschetta with the Cherokee tomatoes.

He bought some bread from a local bakery (scraped out the insides), picked the tomatoes and basil from the garden, diced up some garlic and red onions, and topped with a little Parmesan before browning in the oven for about 10 minutes.