lazy does it. please forgive.
will get better at weekend blogs i promise.
in the meantime, i made a mean tomato bruschetta yesterday and here's how, QUITE easy, just loads of chopping.
8 or so firm, yet ripe tomatoes
1/2 of large red onion
like 10 good sized cloves of garlic
two or three sprigs of fresh basil leaves
extra virgin olive oil
a couple French baguettes
-preheat oven to 350 degrees
-pour like half a cup of extra virgin olive oil into a small bowl, then finely chop or use a garlic press for the first five garlic cloves, -add to olive oil. stir a bit and let stand.
-then... cut the baguettes on the diagonal into oblong slices
-spread out on cookie sheet
-drizzle garlic and olive oil mixture evenly all over baguette slices
-put cookie sheet in oven and let baguette slices get toasted to a golden brown, you'll smell the garlic when they're pretty much done
- take out and set aside
-chop all your tomatoes, quite fine
-chop the red onion even MORE fine
-press or finely chop and add the five remaining garlic cloves into a good sized bowl
-add about 1/2 cup olive oil to bowl
-add about 1/2 balsamic vinegar to same bowl
-stir a bit then add tomatoes and red onion to same bowl
-stir then add salt and pepper to taste
-chill for a bit and let all the flavors infiltrate each other
-chop the basil leaves & add basil to tomato mixture when you're ready to serve it.
you can either plate this appetizer by spooning a bit of tomato mixture on to each baguette slice or, serve the tomato mixture in a bowl in the center of all the baguette slices on a tray or platter and let guests help themselves...
it's super fresh, super tasty and summery, enjoy!
(made this yesterday for a cook-out/pool party we had, drank tooo much prosecco.)