That’s it. The end of the summer yield.
Plants are looking pitiful and giving up the last of their gifts. If you got a bumper crop of tomatoes you are going to love this recipe. If you did not, you will still love it. Just head on over to your local farmer’s market and take advantage of their garden goodies!
Bruschetta
4-6 fully ripened Roma tomatoes
6-8 fresh basil, torn into small pieces (or sliced into ribbons)
1 tsp. of balsamic vinegar
3 Tbs. extra virgin olive oil
1 drop of oregano oil
Kosher salt or coarse sea salt, to taste
freshly ground black pepper to taste
1 Italian baguette
2-3 garlic cloves, peeled
shaved parmesan to top, optional
Preheat broiler to low. If you have the grill fired up, toasting the slices of bread on the grill give it a nice smokey flavor. Slice the baguette into 1/2 inch slices and toast the bread, about 2 minutes per side, depending on heat source. While still warm, take a garlic clove and rub it vigorously onto one side of the toasted bread. This is to taste as well. (Love garlic? Rub on. Like just a hint of garlic? Use a lighter touch.)
Arrange the garlic coated slices of bread on a platter and using a slotted spoon divide the mixture between the slices of bread. Eat immediately so the bread doesn’t get soggy. (As if you wouldn’t anyway…;-) )
