Summer Eats: Bruschetta, Simple and Satisfying

To me there is nothing as simple and satisfying and versatile as bruschetta (maybe pasta as a whole is the one exception to this theory, I digress...). And so when summer comes around and I have an abundance of all the tomatoes, basil and other veggies I sometimes play around with as substitutions, this dish becomes a staple in the house. You can switch up the vinegars used to change the taste as well as including a flavored olive oil. This dish is perfectly served as an appetizer to a pasta dish and so fast to put together with ingredients most of us have on hand as staples. Char some sliced eggplant and switch it out for tomatoes in the summer as well. Use goat cheese instead of mozzarella, take out tomatoes and add figs for a sweet rendition. Possibilities are endless and so will be your want to eat the dish. Happy Summering!!


  • 6 plum tomatoes diced, or cherry tomatoes ( I use whatever variety is ready from the vines in my garden at the time, especially love using a yellow pear tomato for added color)

  • ⅓ cup chopped fresh basil

  • 6 oz of sliced fresh mozzarella

  • 3 cloves garlic, minced and two halved garlic cloves

  • balsamic vinegar for drizzle

  • olive oil for drizzle

  • kosher salt to taste

  • fresh cracked pepper to taste

  • 1 loaf French bread, toasted and sliced


  1. Toast bread: Preheat oven to 400°. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 minutes. Rub halves rub tops of bread with halved garlic cloves.

  2. In a bowl, toss together the tomatoes, basil, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper to taste.

  3. Top each toasted bread slice with a piece of mozzarella

  4. Spoon tomato mixture on top of cheese just before serving.

  5. If using I like to add a drizzle of a balsamic reduction on the top the end for aesthetics

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