Ummm, Ummm, Bruschetta

Ummm, Ummm, Bruschetta

Today is a hot day so why not check the garden for some fresh tomatoes? My San Marzano tomatoes are taking a long time to fruit, last I looked there were 4-5 little nubs trying to grow. Many of you might have started a lot sooner in the season and have fresh tomatoes coming out of your ears. The basil that I planted was doing great until the rain that blew in Friday night that might have ruin the Real Jam concert but instead delayed it.

What do tomatoes and basil have in common? Many things like pasta sauce, pizza, and my two favorite things which is Bruschetta and my version of a caprese salad.

For the Bruschetta you will need:
1 lb of plum tomatoes, diced
25 basil leaves, chiffonade
2-3 pinches of coarse Kosher salt or sea salt
2-3 pinches of fresh ground black pepper
1/4 cup extra virgin olive oil
1-2 tablespoons of your favorite vinegar (I used 2 tablespoons of a grapefruit infused white balsamic vinegar from Old Town Oil)
1 shallot, minced

Blend all ingredients together and refrigerate for at least an hour before serving. You can serve this on toasted bread, as a side with salads or if you add double the olive oil and vinegar you can toss with mixed greens as a base for any salad.

For my version of a  Caprese salad you can add diced fresh mozzarella and serve as a side or on toasted bread.


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