Appetizer:

Brushcetta e Sora

This tangy yet mildly spicy tomatoe treat makes you mouth water for some homemade wine Nonno made. Using fresh herbs is the key to make this a hit on hot summer days.

Created by NCR Holesome Delights ¬© 

Brushcetta e Sora (serves 6-10)

15 or more slices crusty Italian bread, halved crosswise
2 large garlic clove, crushed and minced
6 tbsp. extra virgin olive oil
8 large firm ripe Romano tomatoes, peeled, seeded and chopped
Salt and pepper
1/4 cup minced fresh basil leaves
1/4 cup minced fresh parsley
1/4 lemon squeezed or 2 tsp lemon juice
1/4 tsp ground sage
Parmesean, asiago, feta or romano cheese lightly shredded

Preheat the broiler on "Low"

In a small bowl, combine the garlic, and 5 tablespoon of the olive oil, and brush the mixture on one side of the bread slices.
Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned. Turn and brown the other side.

In a bowl add 1 tablespoon of oil, the tomatoes, salt, pepper, basil, parsley, sage and lemon juice. Top the toasted slices with the tomato mixture and sprinkle with cheese or leave mixture in serving bowl surrounded by toasted garlic bread. 

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