Some bruschetta.


Simple and sweet – this bruschetta is a mix of inspirations from many cooking shows, but remains delicious and crunchy.

You will need:

a baguette (or other favorite rustic bread)

cherry tomatoes (the smaller the better!)

extra virgin olive oil

balsamic vinegar

coarse salt and pepper

What to do:

Preheat your over to 400 and slice bread in 1/2 inch slices on the diagonal.  Lay pieces on a baking sheet and drizzle with the olive oil.  Then, pop in the oven for about 6 minutes until toasted – keep an eye on them, depending on the bread and your oven, this could take only a few minutes.  In the meantime, make the tomatoes.  First, cut them in quarters and toss in a bowl.  Add a tablespoon of olive oil and a glug of balsamic vinegar.  Add a hearty pinch of salt and a modest pinch of pepper.  Toss the tomatoes and let them sit.  When the bread comes out of the oven, you have the option of rubbing the pieces with a fresh garlic clove, but I sometimes prefer the simple version.  Serve the pieces aside the bowl of tomatoes and let guests self-serve with a big spoon.  This way, the bread doesn’t get soggy sitting under the tomatoes.



6 thoughts on “Some bruschetta.

  1. Oh, I miss the tomatoes at the Florida farm stand we picked last month. The bet we can hope for now is the very firm unripe wannabes!

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