Heirloom Bruschetta

This recipe I stole from one of my favorite restaurants in Seattle.  Not that they originated it, but they sure do it well.

The best way to chop the basil for this recipe is to roll the leaves and "slice as though slicing bread."

This is really all about the heirloom tomato.  Everything else is just backdrop.  

Heirloom Bruschetta

Ingredients

Ciabatta bread, cut into slices
Olive oil
Garlic powder
Heirloom tomatoes, sliced into big fat juicy slices (I'm salivating...)
Fresh basil, chopped (into long strips)
Parmesan cheese (shredded, not grated)

Directions

Brush the top of each slice of bread with olive oil and sprinkle lightly with garlic powder.  Broil slightly until just crisp.  (The helps prevent the bread from getting soggy from the tomatoes).

Add tomato and basil to each slice. Sprinkle with Parmesan cheese.  Broil again until crispy and cheese is melted.