roma and basil bruschetta

As the days get shorter and the cold rains are upon us, the last of the tomatoes are just off the vine. I spent the morning cleaning out the raised beds and cutting pond liner material for some more permanent covers. The back yard looks like December...sheesh.

I have been going over a list of local and west Michigan foods and which are available during which months fresh and which are storable/available throughout the year. We lack for very little here along Lake MIchigan. We have ample fruits, vegetables. We have wineries, grow grains, make cheeses, field grass-fed beef, poultry and pigs. The lake is full of fish. I don't feel at all like I might need to limit my recipe selection. But some things are season sensitive and fresh vine ripened romas are all but gone. So this is the last bruschetta for this summer. Awwww.

I lived on a many acre farm in the Ann Arbor area for several decades, before returning here to my childhood home. We grew loads of tomatoes and some evenings would make this bruschetta for dinner alone. It is so delicious and filling, that besides desert, it can be a whole meal. When the weather is cooperative, the bread is best done on the grill. When it is not warm and sunny, the broiler works just fine. The original recipe comes from our buddy Bob, but slight alterations have been made over the years. It is easily doubled when more folks arrive or when you need a dish to pass.

ingredients...

3 roma tomatoes, diced into small pieces (about a cup)

one or two slices of a small red onion, diced finely (about a half cup)

1 large clove garlic, finely minced

6-7 large basil leaves, rolled and finely sliced in a chiffonade

2-3 tablespoons of olive oil and a bit more for the bread

coarse kosher salt to taste

1 small loaf of crusty french bread, sliced on the diagonal about 1/2 inch thick

parmesan cheese, 1/4 cup, save 1/3 of it for the topping

Mix tomatoes, onions, parmesan cheese, and basil leaves with the garlic. Season to taste. Set aside for 15-20 minutes.

Slice bread, and drizzle one side with a thin stream of olive oil. You can use a garlic oil if desired.

Either grill outdoors on the grill or place on a cookie sheet and toast both sides under the broiler.

Spoon mixture onto slices of bread. Top with additional strands of cheese and serve immediately.

Makes about 4-5 pieces. A perfect meal for one!