Fresh, vine ripe tomatoes are one of my favorite things about the summer. Tomatoes are great with any meal, or nice as a stand alone snack. However, there are times when tomatoes are coming in faster than you can eat them. Your choices are to can the excess (salsa, spaghetti sauce) give them to neighbors and strangers alike and then you still have.more.tomatoes.
Here’s a yummy dish that can accompany a meal, or be used as an appetizer or snack. Behold, the Bruschetta!
1 loaf of French or Italian bread
basil (fresh or dried)
garlic (fresh or in the jar)
Wash and core your tomatoes, then cut them up into bite size pieces. Place in a bowl, add a generous amount of olive oil, a clove or two of garlic and some basil. Stir and then set aside and allow the tomatoes to release their natural juices.
Slice the bread into 1-inch thick slices. (I buy these loaves for 50-60 cents on clearance and throw them in the freezer.)
Brush each slice of bread with olive oil, then place a spoonful of the tomato mixture on top of each slice.
Top with grated mozzarella and sprinkle with a bit more basil. The pop the cookie sheet into the oven for 5-8 minutes (at 350) until the cheese begins to melt.
Serve alongside pasta dishes, salad or with a little extra olive oil dipping sauce.
We may have had this several times in the last two weeks. We have more tomatoes, so it looks like I need more bread!