It’s that time of year friends! Fresh tomatoes and basil are ready for the picking and the perfect thing to make is bruschetta! I love love love it and eat it for lunch lots of days. You can buy baguettes from the store or make your own, that recipe is coming soon!
A good balsamic vinegar is a staple. Be sure to look for something that has been aged – Costco sells a very tasty one that has been aged 10 years. It should be sweet and not too acidic. If you don’t like balsamic, you haven’t had a true good one!
1 big vine ripe tomato (the Indiana kind if you can)
8-12 big basil leaves
fresh mozzarella, optional
Place a dark coated pan in a 400 degree oven. While oven is heating finely dice tomato and chop basil. Combine in a small bowl. Add a good swirl of olive oil (1-2 tablespoons) and some balsamic vinegar (2-3 tablespoons) and salt and pepper to taste. Stir to combine. Slice baguettes to 1/4 inch thick and butter one side. Place bread, butter side DOWN, on the hot pan and toast in hot oven until lightly toasted. Pull out of the oven and if you are going to add the fresh mozzarella, turn the baguettes over, place sliced cheese on, and return to oven until cheese gets melted. If you aren’t doing cheese, take out the toast and top with topping on the crusty side. Dip extra bread in the juice puddled in the bottom of the bowl.