Bruschetta
Memorial day is around the corner and I am fully in grilling mode. It’s time to eat all our meals outside and forget about all of the pots and pans on the hot stove. When it’s nice and warm outside, I just want to soak it in all the time.
In true Jersey fashion, I have to share a delicious recipe with you with our most delicious summer ingredient- Jersey tomatoes! They really are the best. I didn’t always love tomatoes, but when you get a good one and pair it right, yuuum! Though this dish can be made any time of year, it is best when you have two very fresh ingredients- tomatoes and basil.
Growing up, my grandfather would always help us plant a garden in our yard. It was a spring tradition. I have many vivid memories of this event and will always hold it close to my heart. Anyway, my mom would often make this bruschetta with the tomatoes and basil we grew in the garden. She was always making pizza dough, bread, and focaccia so we would eat the tomatoes with one of those bread forms.
In fact, when I was in college and really embracing the apartment lifestyle, I was always cooking for my roommates. It was often a joint effort, but I was a little extra in that I wanted to cook a whole chicken on Sunday afternoons and full meals during the week. I even made bruschetta and they were hooked. We made it all the time! Even when tomatoes weren’t at their best. Anything with bread or crackers is usually a good choice, so it was always a win.
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Using fresh ingredients is the best part of summer time. Feeding your body good vegetables and fruits is rewarding. This recipe is a great one to have in your back pocket for when unexpected guests come over or when you have too many tomatoes from your backyard!
Homemade Bruschetta
Ingredients
- 4 tomatoes
- 2-3 garlic cloves
- 1/2 cup fresh basil
- 5 tbsp olive oil
- salt to taste
- bread or crackers of choice
Instructions
- Finely dice tomatoes and place in a bowl
- Mince garlic as small as possible or use a grater. Add to tomatoes.
- Thinly slice the basil after washing and pat to dry if needed.
- Add that to the tomatoes along with the olive oil and salt to taste.
- Allow this to marinate for about 30 minutes before eating. It will keep in the fridge overnight as well.
- Serve over some fresh toasted bread or crackers for a great appetizer or side!
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