Music: Angel from Montgomery – Bonnie Raitt
A few days ago James brought home some heirloom tomatoes and basil from The Green Grape. It seemed a bit late in the season for them but they sure did look pretty in a bowl…
There weren’t enough to make a sauce so we used the tomatoes to make Bruschetta…
What you’ll need:
About 6-8 tomatoes, basil, baguette, olive oil, salt and pepper, 3 cloves of garlic (one clove cut in half, two cloves minced), balsamic vinager.
- I like to prepare the tomatoes first so that they sit together for a bit.
- Cut tomatoes into quarters and squeeze out as many seeds as you can.
- Once tomatoes are seeded, chop tomato quarters into small cubes.
- Add two cloves of minced garlic.
- Add 8 leaves of chopped basil.
- Add three tablespoons of olive oil.
- Some salt and pepper to taste.
- Toss in a bowl until well-combined and let sit.
- Cut up a baguette into ¾ inch slices.
- Position on baking sheet.
- Drizzle olive oil, salt and pepper on one side.
- Toast in the broiler for about 2 minutes on each side (until each side is golden brown).
- Remove from oven and rub halves of garlic over olive oiled side of bread.
- Spoon out about two tablespoons of tomato mixture onto toasted bread slices. Drizzle balsamic vinegar on top of tomatoes and enjoy!
It’s a very simple way to enjoy some left over tomatoes.