I love this time of year. The weather is hinting of fall, the kids are back to school, and our garden is busting at the seams with delicious, red, sun-warmed tomatoes. One of our favorite weeknight dinners is home made bruschetta with a side salad. It's light and delicious, and easy as...well...bruschetta!
RECIPE: Bruschetta
Ingredients
2 cups tomatoes, chopped
1/3 cup sliced basil
2 tablespoons balsamic vinegar
salt and pepper
1 loaf of sourdough
2 garlic cloves (one minced, one cut in half)
extra virgin olive oil
1/4 cup freshly grated Parmesean
Directions
In a small bowl, combine the tomatoes, basil, balsamic vinegar, one of the garlic cloves (minced) and two tablespoons of extra virgin olive oil. Season with salt and pepper. Set aside. Preheat your oven to 350˚.
Slice your sourdough in half lengthwise, then cut nice 1/2" slices from one of the halves. (Save the other half for another day.) Lay the slices out on a cookie sheet, then bake in the oven until lightly toasted (maybe 5 minutes - watch them!)
Remove the bread from the oven. Slice one of the garlic cloves open and rub the cloves over the faces of the bread slices. Drizzle the bread with olive oil (not too much), then sprinkle with the Parmesean cheese. Return to the oven and bake for another 3-5 minutes, just until the cheese is melted.
Serve immediately with the tomato mixture. Try not to eat the entire plate by yourself.
This looks so good, those pics make me want to make this. I love anything with olive oil, garlic, cheese. Your cooking is out of this world, thanks for sharing.
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