Bruschetta Take 2

heirloom tomato bruschetta

About a month ago, I shared the bruschetta Pat made, where he used our ninja food processor to chop raw veggies and then baked the whole thing, but I didn't like the look of it as much, and we have a way better selection of tomatoes in the garden now, so I decided to make another go of it.

I bought fresh bread from the grocery store (it was still warm!), cut it in half and grilled it to give it a crunch.

While the bread toasted, I chopped garlic and onions and sauteed them in a little oil, until the onions started to soften. Then I chopped my heirloom tomatoes and tossed them in the pot for about a minute.

I put some parmesan cheese right on the warm bread, then put the tomato mixture on top. I finished with just a little ghost pepper salt.

This had such a great roasted, rich flavor, where the one from last month had more of a bite from the more lightly cooked onions and garlic.