bruschetta makes it bettah
We have an abundance of cherry tomatoes from our little garden. Last night, I got a little caprese cra-zay and whipped up the best bruschetta batch to date.
It’s so easy it probably shouldn’t be posted on the internet, but it is just too good not to share. Chop some tomatoes, basil, chives and fresh mozzarella.
I used this kind…
Add a generous amount of extra virgin olive oil, a splash or two of balsamic vinegar and salt and pepper. (I can not type or say salt and pepper without breaking out a little Shoop. Here I go, here I go, here I go again…)
Let that bowl of delicious sit for a while. The longer it sits, the better your bruschetta. If you need to make this more difficult, you could grill or toast a sliced baguette. Or you could just use these…
Load ’em up and chow down.
So easy and they taste like a mouth full of summertime. Let me know if you have a go-to tomato recipe because I’m running out of ideas. Have a great week!
Yum! I need to pick up some of that bread next time I’m at Fresh Market. If you need a good tomato recipe, this Tomato Basil Tart is delicious. http://www.forthelove-mb.blogspot.com/2010/01/top-2-tuesdays.html And this salad is TO DIE FOR. It calls for heirlooms but I’m sure whatever tomatoes you have growing in your garden would work. http://www.insockmonkeyslippers.com/heirloom-tomato-bacon-summer-salad
Thanks, Mel. I will definitely try those!
Yum! I actually only like tomatoes when they’re in bruschetta form. My wedding caterer made some kind of awesome bruschetta that I have never been able to replicate, but I can still taste. I would cut a tomato for that recipe.
I always tell my husband I’d want this as my Last Meal. And Graeter’s ice cream. Gotta try this! I don’t have a tomato recipe that’s different, but check out Panzanella salad on Camille Style’s blog. Deeeeeee-licious!!!!