Holy cow! I can't believe its the end of August. But hooray, that means almost the end of the hot weather. We only have to tough it out for a few more weeks. Then we'll be leaving here in september to make the long trek to weed california, where josh will be recording with the band for a month and I'll be heading up to washington with our kitty and we'll spend most of the trip there. (the recording process isn't cat friendly)
But anyway! On sunday I got a super strong craving for a tomato and basil bruschetta, and i immediately went to the store to pick up a baguette. It's one of my favorite things to eat... EVER. I really should be making it more often. A sunday lunch/dinner doesn't get much easier than this.
6 or 7 ripe plum tomatoes, chopped
1 clove garlic, minced
1 Tbsp extra virgin olive oil (plus more for bread, optional)
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
Preheat oven to 450 degrees F.
Put the tomatoes, garlic, olive oil, vinegar and basil in a bowl and mix together. Add salt and pepper to taste.
Slice the baguette in 1/2" slices and lightly brush one side with olive oil. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Spoon the mixture onto the bread.
(And be prepared to eat it all.)
Or you can also spoon the mixture on top of some pasta, like i did the next night. It was amazing. And just as easy.