We’re posting recipes from Marie Dempsy Carter’s new Cookbook: Daily Bread.
25% of the proceeds from April – May 2014 will be donated to support cancer research at VCU Massey Cancer Center in memory of Marie Gravel Dempsey.
The book may be purchased online or in the Richmond area at the Shops at 5807, Mayfair House, and Book People. If you would like Marie to personalize a signed copy, please visit mariedempseycarter.com.
My daughter Dianne makes this awesome bruschetta throughout the year. It is at its best with top of the season tomatoes in the summer, but also delicious made with Roma or cherry tomatoes the rest of the year. Unlike her mother, Dio is very patient and carefully seeds the tomatoes, which helps remove excess liquid and gives the bruschetta just the right consistency.
8 servings
3 large ripe tomatoes (about 1 pound), seeded and chopped
½ medium red onion, finely diced
1 tablespoon basil pesto (recipe on May 26)
2 garlic cloves, minced
Sea salt and freshly ground pepper
1 tablespoon red wine vinegar
¼ cup extra-virgin olive oil, plus more for brushing bread
1 cup grated Parmesan cheese
1 French baguette, cut diagonally into ½-inch thick slices
In a medium bowl, combine the tomatoes, onion, pesto, and garlic. Season with salt and pepper. Add the vinegar and ¼ cup olive oil. Mix and let stand at room temperature for 1 to 3 hours. Stir in the Parmesan cheese.
Turn on the broiler. Brush both sides of the bread slices with olive oil and arrange on a baking sheet. Broil the top side until lightly toasted. Turn the slices over and lightly toast the other side.
Using a slotted spoon, transfer the tomato mixture to a serving bowl that will fit nicely on a platter with the toast. Provide a small serving spoon to put the tomato mixture on the toast.
Ask your bakery to slice the bread to ensure even slices.
Check out more recipes:
Rack of Lamb with Mustard Crust
