Recipe Bruchetta with Ripe and Ready Roma's!!

San Marzono Tomatoes are perfect for this application, however trying to find this fresh heirloom  tomato can be difficult so I suggest using a ripe Roma which are not an heirloom variety but are similar to the San Marzono in that they are sweeter and have less seeds than lets say a beefsteak. I found some of the best store bought Roma's the other day at market for only .69 per pound that I think I have ever had. Deep, sweet and obviously not gassed to ripeness. Bruchetta is one of those things that can be an appetizer or made into a great entree experience, either way a good bottle of red will always share in appreciation. I have been criticized about this recipe because it has a slightly different style so it is not "True" so to speak.
Get a life is all I have to say to the one who criticized as well as do not serve me anything you wish to have debate over whether is is a classic recipe or a take on one, you will always wind up on the loosing end of that debate and besides recipes are guidelines, so back to the recipe.

Ingredients:

6 ea Ripe Roma Tomatoes ( med dice )
12-16 cloves of garlic ( fine chopped)
1 cup fresh Basil (chefinade)
2 tbsp shallots (fine chopped)
2 tbsp olive oil
1 tbsp Balsamic Syrup
Sea Salt & Fresh Cracked Black Pepper to taste

Combine all the ingredients in a bowl and gently toss, allow flavors to meld at least 1 hr prior to using. As the hour passes and the flavors do there thing and by the way the secret I mentioned in the previous post is the balsamic glaze, it really brings out the acidity in the tomato for that WOW on the palette. As I was saying, while the ingredients do there thing take a good loaf of Italian Long Loaf or a good French Baguette and slice 8 on the bies approx 1/2 inch thick slices. Heat up a cast iron skillet over high heat, pour 1 tsp olive oil and 1 tbsp whole butter into the hot pan, the oil will stop the butter from burning, place 4 slices of the bread and allow the butter and oil to turn the bread golden and crisp on one side, turn bread and slightly toast the other side, repeat for next 4 slices. Now we are ready to open the wine toast the Tomato Gods and assemble which is simple. Take the bread golden side up and simply spoon the tomatoes mixture a top each slice, place on a platter, crack a bit more pepper, maybe sprinkle some fresh shaved Parmesan Cheese and get you buds ready to take flight. So simple and so good, the tomato mixture can be tossed in pasta, on top of pizza or even spooned a top fish, chicken or beef, my favorite is with the grilled sliced bread. In any case as I mentioned a good red will do well such as a 2009 Carmenair from Chili, this full bodied grape has quite the history which I will not go into in this post so on that note I will say;
Think good thoughts, smile and enjoy !!