This month I would love to share my absolutely favorite recipe for my absolutely favorite summer appetizer: Bruschetta! There is nothing—repeat NOTHING—tastier than good bruschetta on a hot summer’s afternoon. Fancy-shmancy restaurants charge a small fortune for this simple gathering of summer flavors, and I’m telling you, once you whip this up you’ll never order it out again.
5-6 good sized ripe tomatoes
Handful of fresh basil
1 large clove garlic
1 teaspoon salt
3 tablespoon decent balsamic vinegar (I like Costco’s Kirkland brand, actually)
3 tablespoon olive oil
Dice tomatoes, chop basil (stems can go in too as long as they’re not too “stalky,”) press garlic and throw everything together in a bowl. Mix and let sit for a few hours if possible. Add more salt if needed. That’s it, baby!
Serve on sliced pieces of french baguette. If you’re feeling super elegant, you can broil the pieces of bread with a drizzle of olive oil for a couple of minutes each side so they get toasty and won’t get soggy with the bruschetta on top. If you’re not elegant today (and it’s OK, I won’t judge you); slice the bread and there you go.
Tips: Tomatoes need to be ripe and pretty much any kind will do. Basil can be magazine-cover-worthy or even droopy and at that “just before it goes off” stage and still work just fine. Even if you’re a garlic lover like me, use only one clove per 6 tomatoes as I suggest above. The vinegar and tomato juice will amplify this potent ingredient as it sits. Enjoy!
Michelle can be found at her blog Kickin’ It in the Kitchen. Besides recipes and a good sense of humor, she offers workshops on meal planning, as well as ones titled “Welcome to the Table, Little One,” “Thinking Outside of the Lunch Box,” “Homemade Baby Food,” and the tantalizing “Scrounge.”