Ingredients
4 plum tomatoes
1 large white onion
2 cloves of Garlic
1 Sprig of parsley
Whole wheat baguette
Parmagino Rigano Fresh
2 table spoons of extra virgin olive oil or butter
Preparation
Dice the tomatoes and the onions and place in a bowl.
In a sauce pan heat up 2 table spoons of extra virgin olive oil or butter (you can decide on the health level to approach this on). Toss in your roughly cut garlic and saute for about a minute. Add Tomato and Onion and cook together for about 5 min. Roughly chop your parsley and add in for the last min of cooking.
Lay out the baguette slices on a baking sheet and gently douse with olive oil. Add a generous helping of the sauted mix to each slice and grate Pargiman over the top.
In a pre-heated oven allow the bruchetta slices to bake until the cheese has melted.
You are ready to serve.
