Bruschetta

Oh. My. Goodness.

Bruschetta. Wow.

Tonight we had a light supper and it was so incredible. So incredible that I didn't even pause to take a picture for this post. I'm sad about that now. Try and picture bright beautiful red, yellow, and even PURPLE tomatoes tossed with toasted garlic, beautiful bright green basil, and a splash of balsamic.

Hmmmmm. Beautiful.

I followed The Pioneer Woman's recipe but used roasted garlic bread instead of just a baguette. Let me just say once again, OH my goodness. I'm pretty sure it is the perfect dinner for a hot evening. I served it with a small salad...I was the only one who ate it. Apparently Peter doesn't like kale...weirdo. ;)  By the way if you would like meat on it, he ate his with slices of Italian salami.

There is something pretty heavenly about fresh tomatoes, sauteed garlic, tons of basil, and balsamic vinegar. I toasted up the roasted garlic bread in some butter (yum). Then once one side was nice and golden brown (yum) I added some really thin slices of mozzarella.

Please try this recipe. It is beautiful. I think it is amazing as a meal or to serve as an appetizer at a party.

Here is the recipe! The picture is from The Pioneer Woman.

 

Bruschetta

Prep Time:

 20 Minutes

 

Cook Time:

 10 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

2 Tablespoons Olive OilIngredients

• 5 cloves Garlic, Finely Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lengthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
•  Salt And Pepper To Taste (don't Oversalt!)
• 1 whole Baguette
• 8 Tablespoons Butter

Preparation Instructions

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.