Tomato-Basil Bruschetta

Tomato-Basil Bruschetta
Eight 1/2- to 3/4-inch-thick slices of fresh French or Italian bread (baguettes work well)
2 tomatoes, coarsely chopped (about 2 cups)
1/4 cup minced fresh basil
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
Salt and fresh ground pepper, to taste
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400 degrees.
Arrange the bread in a single layer on a baking sheet and toast in the oven about 3 minutes on each side. The bread should be golden brown on the outside, but still chewy and slightly moist on the inside. Leave the bread on the baking sheet and set aside.
Switch the oven to broil. In a small bowl, stir together the tomatoes, basil, oil, garlic, salt and pepper. Top each slice of bread with about 1 tablespoon of the tomato mixture and sprinkle with Parmesan. Broil the bruschetta for about 2 minutes, or until the cheese begins to melt. Serve immediately.
Serves eight.
"Vegetarian Appetizers" by Paulette Mitchell (2001 Chronicle, $18.95)

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