My absolute favorite thing to make in the summertime is bruschetta. It’s so easy and bright and fresh and barely requires any cooking or effort so it’s the ideal meal when it’s 100 degrees and 90% humidity outside and you don’t want to use heat to cook.
Ingredients
1-2 big Heirloom tomatoes (you can use any tomatoes, I just like heirlooms for the colors and sweetness)
3 cloves of garlic
1/2 onion (yellow or sweet)
A handful of basil leaves
Salt and pepper
Olive oil
Baguette–sourdough, french, wheat, whatever you like best.
Balsamic vinegar
Recipe
- Dice your tomatoes and onion and throw into a big bowl.
- Chop your garlic and basil leaves and throw into the bowl.
- Add in your salt and pepper and about 1 or 2 capfuls of olive oil and toss to coat.
- Put in the fridge so it can all soak up together until you’re ready to serve.
- Cut your baguette into slices. Put on a baking sheet, drizzle with olive oil and toast in the oven until slightly browned. (This toasting is optional but I like the crunch it gives and it stops the bread from getting soggy after topped.)
- Top your toasts with a spoonful of the tomato mixture and drizzle with balsamic vinegar.
See? Super easy and such a great way to use things you can buy at your local farmers market in the summer! I made this for April’s wine club and it was a huge hit. Honestly, it smells like summer to me.
Enjoy!
xoxo,
J
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