Bruschetta

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The days are getting longer and the evenings golden and a tad warmer (at least where we are!) and I am fully (and prematurely) ready for patio season. We’ve spent a couple nights on ours this month when it’s been sporadically warm and enjoyed the twinkle lights and glowing fire pit, usually while snacking on a cheese board. Of course you can’t go wrong with a cheese board, but my summer mind wants to make it a little extra. I’m thinking bruschetta.

If you use quality ingredients this bruschetta will be an actual flavor explosion. Ripe, sweet tomatoes (this will only get more delicious as we move into summer) creamy and bright olive oil, deep rich balsamic, and fragrant fresh basil. Each ingredient is so essential. But with that said, dicing a couple things and toasting some bread makes this one of the easiest most impressive appetizers ever.

I wish for a warm spring day for you soon, wherever you are, and always, juicy ripe tomatoes.

What You'll Need

Serves 4 as an appetizer

Cherry tomatoes - 2 cups, diced

Fresh Basil leaves - about 10

Extra virgin olive oil - 4 Tablespoons

Balsamic vinegar - 2 Tablespoons

Kosher salt - 1/2 teaspoon

Freshly ground black pepper - to taste

Par baked baguette - sliced into 1/2” pieces

What You'll Do

1. Chop tomatoes up into 1/4” pieces.

2. Lay basil leaves on top of one another and gently roll together. Slice thin, creating ribbons.

3. Combine all ingredients in a bowl and let sit at room temperature while you toast the bread.

4. Turn broiler on high.

5. Slice bread at a diagonal and place on baking sheet. Drizzle generously with olive oil.

6. Broil bread for 2 min a side, watching very carefully!

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