4-5large heirloom tomatoes or 24 cherry tomatoesdiced
¼cuproasted red peppers, chopped
½cupred onion, diced
2cloves garlic, minced
¼cupextra virgin olive oil
1tablespoonhoney
3tablespoonsbalsamic vinegar
salt and black pepper to taste
fresh basil, to tastejulienned
1French baguettecut into ½-inch slices
freshly grated or shaved Parmigiano-Reggiano cheese
Instructions
Tomato Bruschetta
In a medium bowl, toss the tomatoes, peppers, onion, garlic, and basil with olive oil, honey, and vinegar. Season with salt and pepper. Set aside.
Drizzle olive oil into a large cast iron skillet over medium to high heat, toast the baguette slices for a few minutes on each side. Drizzle more olive oil if needed as the bread toasts.
Remove the toasted bread from the skillet and top with bruschetta mixture. Top with Parmigiano-Reggiano and enjoy.