Day 1199 | Bruschetta

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I've had a corner of my counter dedicated to housing my harvested tomatoes for the last few days and, try as I might, I couldn't come up with the perfect recipe for them. Finally, I remembered my go-to favorite bruschetta recipe and knew immediately that was the solution. I might be breathing a garlic-fire right now, but it was totally worth it.

Bruschetta

Ingredients:

6 or 7 plum tomatoes
2 cloves garlic, minced
1 TBSP + 1/4 cup olive oil
6-8 fresh basil leaves, chopped
salt + pepper to taste
1 baguette

Directions:

  • Prepare tomatoes first. Bring a pot of water (enough to cover the tomatoes) to a boil. Immediately remove from the heat and add the tomatoes for one minute (parboil them, if you're familiar with the term). After the minute, remove from the water and cool until able to handle.
  • Remove skins of tomatoes. Once peeled, cut in quarters to remove seeds.
  • Preheat oven to 450° with the rack at the top.
  • While oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, olive oil, and vinegar in a bowl and mix. Add chopped basil and add salt + pepper to taste. 
  • Slice baguette about 1/4-1/2 inch thick. Coat one side with olive oil and place oil-side down.
  • Toast for 5-6 minutes, until golden brown.
  • Heap a healthy serving of the bruschetta on top of the slice bread and enjoy!

*Special note: if you're making this for a gathering, make sure you plate the bread and bruschetta separately. The bread will get soggy if you plate them together.