Bruschetta

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Remember my trip to the Farmer’s Market the other day?  Well I got these beautiful heirloom tomatoes.  This led me to wonder what is an heirloom tomato anyway?  I’ve always been curious so I did a little Google search and Wikipedia had this to say: “An heirloom tomato (also called heritage tomato in the UK) is an “open-pollinated (non-hybrid) heirloom cultivar of tomato”.

What in the heck does that mean?  I have no idea…a little more digging…(not in the dirt, but on Wiki) uncovered this: “they are grown for a variety of reasons, such as historical interest, access to wider varieties and by people who wish to save seeds from year to year as well as for their taste, which is widely perceived to be better than modern tomatoes.”

I couldn’t agree more…they just seem sweeter and more luscious than regular tomatoes and as such, are a little more expensive.  But alas, at the Farmer’s Market, they were calling to me and I decided it was well worth the $1.50 per pound.  I knew immediately that they were destined for my tasty bruschetta!

I’ve been making bruschetta for years and it’s always a hit at parties.  It seems complicated, but is actually quite simple.  I make it with olive oil and balsamic vinegar and man, is it ever good.  But then I tried bruschetta at a restaurant in Italy and noticed that they don’t bother with the balsamic vinegar…just olive oil, lots of salt and the wonderful natural taste of the tomatoes.  So do what ever suits your fancy and preference.

This is the easiest recipe ever and in fact, it really isn’t a recipe at all.  It’s more of a concoction that I put together based on my love of fresh food and personal taste buds (which are very happy when I eat it by the way)…here’s a photo with parmesan cheese!

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Bruschetta

  • Tomatoes (enough to make 1 cup of any kind you prefer)
  • 1 clove of garlic
  • 4-5 large basil leaves
  • Splash of Olive oil
  • Splash of good Balsamic vinegar (optional)
  • Salt and pepper to taste (ground sea salt and ground black pepper are best)
  • Grated parmesan cheese

Chop tomatoes and put them in a bowl.  Finely chop 1 clove of garlic and add it to the tomatoes.  Then chop up some fresh basil;  the easiest way to do this is to roll the leaves and then make slices.  Then turn these sideways and cut the other direction until finely chopped.  Or just do a rough chop if you like.  Add olive oil, Balsamic vinegar, salt and pepper to taste.

Slice a baguette either straight or slightly on the diagonal (more fancy).  Place on a cookie sheet and broil on once side until lightly toasted.  Then turn it over, brush with olive oil and broil the other side; be careful not to burn it!

After this step, simply spoon the tomato mixture on the olive oil side of the bread, sprinkle with a little parmesan and ENJOY!!!

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