I love bruschetta – but really only in the summer when the tomatoes are ripe. This time of the year it’s so tasty you can eat it with a spoon!!!
2 medium to large tomatoes (or 1 cup cherry or grape – try a variety of colors to make it even prettier), chopped
1-2 garlic cloves, minced
3-4 large basil leaves, torn into small pieces
extra virgin olive oil
sea salt, freshly cracked pepper
Step one: Place the tomatoes, garlic and basil in a serving bowl.
Step two: Drizzle olive oil and vinegar on top and mix gently. Season with salt & pepper.
This dish is actually better made early in the day – it gives the tomatoes time to absorb the flavors. To bump it up a notch, you could also add small pieces of mozzarella – this turns it into almost a salad. Or just enjoy as is over lightly toasted sourdough or Italian bread.
Now that school’s back in session are you struggling to get dinner on the table? If so, get your copy of my menu planning e-course and eliminate the dinnertime stress!