I love flip flops, shorts, and tank tops as much as the next girl, but my true summer passion is tomatoes. I literally jump for joy when the heirlooms arrive. The gnarled edges and beautiful colors scream summer in my eyes. Nothing beats a perfect heirloom tomato. Add some salt, olive oil, and a thick slice of sourdough bread, and I call that lunch. And as embarrassing as it is, I professed my love for a home grown tomato on my first date with Ryan. Only later did I realize how awkward that conversation probably was.
It seems only fitting that we celebrate the tomato with bruschetta. Bruschetta is simple Italian antipasto of grilled or toasted bread topped with tomatoes, olives, cured meat, etc. My favorite bruschetta topping is tomato and basil. It is a great way to kick off a meal and kick off the summer. Is it too early to kick off summer?
Lastly, I would like to thank everyone who has supported and followed me in the last year. I know that I have not posted a lot, but I have learned so much from the experience.
Through this journey, I have found my voice and my style and my passion...yes, a passion greater than tomatoes. Each week, I want to bring you simple, beautiful, in-season recipes. I will explore the farmer’s market and experiment with ingredients that I have never tried before. I want to step out of my comfort zone, and hope that you will continue with me. I look forward to the next steps and can’t wait to see what it brings me.
Love you all,
Michelle
One year ago: Spaghetti Carbonara
BRUSCHETTA - serves 2-4 as an appetizer
(printable recipe)
Directions:
Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Bake until lightly toasted, about 8 minutes.
Meanwhile combine the tomatoes and basil. Mix gently, careful not to bruise the basil. Add in the olive oil, sugar, salt, and pepper to taste. Allow the flavors to meld for a few minutes.
Remove baguette slices from the oven and quickly run the cut piece of garlic across the bread.
Top with tomato mixture and serve.
One year ago: Spaghetti Carbonara
BRUSCHETTA - serves 2-4 as an appetizer
(printable recipe)
Ingredients:
Half of a sourbough baguette, sliced on a bias, 3/4" thick
Garlic, cut in half
3 Tomatoes, chopped, seeds removed
Handful of Basil, chiffonade
Drizzle of Olive Oil
Sprinkle of Sugar
Pinch of Salt
Cracked Black Pepper
Garlic, cut in half
3 Tomatoes, chopped, seeds removed
Handful of Basil, chiffonade
Drizzle of Olive Oil
Sprinkle of Sugar
Pinch of Salt
Cracked Black Pepper
Directions:
Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Bake until lightly toasted, about 8 minutes.
Meanwhile combine the tomatoes and basil. Mix gently, careful not to bruise the basil. Add in the olive oil, sugar, salt, and pepper to taste. Allow the flavors to meld for a few minutes.
Remove baguette slices from the oven and quickly run the cut piece of garlic across the bread.
Top with tomato mixture and serve.
So tasty! I'm so excited for tomatoes too, it's the best time of the year!
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