|a not pretty snap-wear bowl...|
I've mentioned before the tastes and smells of summer in Jersey when I made this soup in the middle of winter. Now that summer is (almost) here it's time to go old school on these flavors. For a Mother's Day appetizer I made a bruschetta that stole the show. It's delicious and garlicky to eat and incredibly simple to make...it can even be prepared two days in advance if needed. On a personal note, I preferred 12-24 hours ahead to allow the juices to marinade and come out of the tomatoes a bit. There's nothing to spoil so you could even leave it out at a barbecue this summer without putting it on ice. Sometimes the simple, obvious ideas are the most successful.
(serves 6-8 as an appetizer)
- 5-6 on-the-vine tomatoes, diced
- 4-5 medium cloves of garlic, grated
- 8-10 leaves of basil, chiffonade
- 3 tbsp extra virgin olive oil
- salt & pepper to taste
- 1/4c grated Parmesan cheese (optional), sprinkle on top or mix it right on in (before salting).
- French loaf, Italian Loaf, Ciabatta bread..etc.
Dice the tomatoes and place them in a pretty (or not so pretty, whatever, I'm not judging you) bowl. Grate in the garlic --so no one ends up eating big chunks of raw garlic. Stir in the basil, salt, pepper and 2 tbsp olive oil. You're done!
Go eat and be the star of your show! Drink some wine! The absolute best part of this dish--it can so easily be made in a double batch or more if needed.