Tomato and fresh basil is one flavor combination that speaks summer to me. I eat it in salad, pasta and in this case, on my bread. Unfortunately this mega close-up picture is the best shot I got. Someday I’ll learn the photography tricks and hopefully my photos will look better. One issue is that we usually eat really late. Most nights dinner doesn’t make its appearance until 8 or 9. There really isn’t much natural light going on around then. Oh well…c’est la vie.
This is so easy, I feel kinda dumb posting a recipe for it, but everyone does this a little differently I think. Here’s my version.
Tomato & Basil Bruschetta
makes enough topping for one baguette
1 baguette (we buy Crumb Brothers)
finely shredded mozzarella
2 -3 tomatoes, finely chopped
2 T finely chopped, fresh basil
1 clove garlic, minced
1 green onion (white part only), minced
salt & pepper
red wine vinegar
1. Preheat broiler. Slice the baguette on the diagonal into 3/4 inch slices. Place slices in a single layer on a cookie sheet. Broil on both sides until slightly charred (about a couple minutes on each side- watch it carefully so it doesn’t burn). Sprinkle each toast lightly with shredded mozzarella.
2. Combine the tomatoes, basil, garlic and green onion. Season with salt and pepper. Add a splash of vinegar and olive oil. Mix to combine.
3. Top each cheese toast with tomato mixture. Serve immediately.
I just want to give a plug to my favorite UT bakery- Crumb Brothers (I wish they had a website). I love, love, love, love, loooovvve their bread. Unfortunately, they’re based in Logan. When we moved down to Salt Lake, I seriously had withdrawals. We tried artisan bread from a handful of other bakeries and they just didn’t stack up. Thankfully a grocery store near us carries it. I was elated when I made the discovery. Anyway, if you ever have the chance to get your hands on any of their baked goods- try them. You won’t be sorry.