Classic Bruschetta

  
Classic Bruschetta (4 servings)

4 Roma tomatoes, diced into ¼-inch cubes

3 whole garlic cloves, finely minced

1 sweet or red onion, minced

½ cup fresh basil chiffonade (ribbons), 
packed   
2 teaspoons Castello Tudisco “DeVoo” Divine Cold Pressed Extra Virgin Olive Oil

2 teaspoons chopped fresh parsley

Kosher or sea salt and freshly ground black pepper, to taste       

Combine all ingredients and set aside for 30 minutes to 1 hour to allow the flavors to co-mbine.

Variations:  Before serving sprinkle with a good quality balsamic vinegar and toss in diced fresh mozzarella.

Garnish with freshly grated parmigiano reggiano, romano or loccatelli, cheese and serve on Herbed Crostini.

Paired wines:

SA Prum Wehlener Sommenuhr Kabinett 2007

Ridge Zinfandel Paso Robles 2008.
--Culinary Credits--
Chef: Angela Erskine of Rolling Scones Catering

Host: Southern Wine and Spirits of America

Event: “End of Audit Gourmet Luncheon” in appreciation for the hard work and dedi-cation by the Grant Thornton Audit Team and the Corporate Accounting staff.

Date: July 7, 2011