Bruschetta con Pomodoro e Formaggio
Tomato and Cheese Toasts


Grill the bread, slice the tomatoes, and add salt and pepper an hour in
advance, then assemble these little sandwich bites in minutes after
guests arrive.

1 cup (about 8 ounces) very ripe cherry tomatoes (See Note)
Salt and pepper
4 (5 by 3 inch) slices of peasant bread, cut 1/2 inch thick
Olive oil
2/3 cup mixed grated cheese, such as Parmesan

Cut each tomato in half or thirds and place in small bowl.
Sprinkle with salt and pepper to taste. Set aside.
Brush bread slices lightly with olive oil and grill or broil until just
starting to turn color, about 30 seconds.
Using a slotted spoon, top each slice with about 1/4 cup (or whatever
fits) tomatoes and then sprinkle each slice with about 2 heaping
tablespoons cheese.
Return to broiler or grill and cook until cheese melts. Cut each slice
into eight pieces and serve. Serves 8 to 10.

Note: If ripe tomatoes are not available, use sun-dried tomatoes,
patted dry and cut into bite-sized pieces. Or use commercially made
tomato tapenade. Fresh tomatoes are best, though.

That's it!



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