You know what I love about Spring? Well, after Spring comes Summer and that means lots of awesome produce! When it comes down to it, Summertime has to be one of my favorite times for grocery shopping. Yes, favorite, meaning I enjoy grocery shopping. Except when I have all three kids in tote. Because three kids means no room in my cart for food, way too many trips to the bathroom, and my 2-year-old sneaking marshmallows onto the conveyer belt because she knows if she puts them in the cart I will put them back.
Bruschetta is one of my favorite uses for fresh tomatoes. My kids love running outside to pick basil leaves and they really enjoy when I toast their bread with a little cheese. Their love for actually eating bruschetta, not really found in this house. More for me right?
Tomato Basil Bruschetta
For the Toast:
- 1 loaf French bread or baguette
- extra virgin olive oil to brush surface of bread
- shredded Mozzarella or Parmesan cheese optional
For the Bruschetta:
- 6 medium tomatoes chopped
- 20 leaves basil minced
- 1 teaspoon kosher salt
- 1 teaspoon balsamic vinegar
- 3 cloves garlic minced
- 2 tablespoons olive oil
Turn on the broiler. Slice the bread into ¼-1/2 inch thick angled slices.
Set the bread slices on a baking sheet. Pour a small amount of olive oil in a bowl and brush oil onto the bread slices with a basting brush.
Sprinkle a little cheese onto each piece of bread.
Put under the broiler for 2-3 minutes, until lightly browned.
Remove from oven and cool.
In a medium bowl, combine the tomatoes, basil, kosher salt, balsamic vinegar, garlic and olive oil. Stir gently until combined.
Spoon mixture onto toasted bread slices. Finish with a light sprinkling of kosher salt.
Cutting the bread at an angle makes the slices look prettier and also creates a larger surface area for the topping.