We can’t seem to agree on how to pronounce the word “bruschetta” around our house, but we can agree on one thing: these traditional, perfectly simple Italian appetizers really hit the spot! The Italians have it right. I don’t know how many times I will say that, but it’s true. You combine some freshly picked tomatoes with other fresh ingredients, lop it on a good quality baguette, and you’re done. How easy is that?
Well, at least Keith makes it look easy. But he has a tendency to do that…. Our cherry tomato plants flourished this year. They arrived a little late, but they still continue to produce beautiful little gems: both yellow and red cherry tomatoes. They are vividly colorful and sweet; they honestly remind me of candy! So when Keith came in from the garden the other day with yet another bowl full of beautifully ripe cherry tomatoes, what to do but make bruschetta?
We will be enjoying these bruschetta appetizers for as long for as our precious little tomatoes will grow. We think they taste especially good on the back deck with a glass of Riesling and a good conversation. Buon Appetito!
- 1 French baguette
- 20 cherry tomatoes
- 1 clove of garlic
- 15 leaves of basil
- 2 TBSP olive oil
- Parmesan cheese
- Slice bread at an angle about ½ inch thick slices
- Arrange on serving platter in single layer
- Quarter cherry tomatoes and add to a mixing bowl
- Chop garlic finely and add to tomatoes
- Stack and roll basil leaves together and slice into thin strips
- Drizzle 1 TBSP olive oil over the bread and top with tomato mixture
- Sprinkle basil leaves over the bread and tomatoes
- Drizzle with remaining olive oil
- Salt and pepper to taste
- Grate fresh Parmesan cheese over top
- Serve and enjoy