Bruschetta Pomodoro

Thank you to my dear friend Siri!  She’s not the most ‘comfortable’ person in the kitchen and she tried this recipe three times.  After each experience she’d text me and say, “Ok, so it tasted good, but I did something wrong…” and then the story would ensue.   We joked she could ‘Phone-a-Foodie’ as she cooked. 
 
tomatoes siri
These pictures were her third try and the recipe was 100% successful.  Cheers to Siri for her culinary risk!
bruschetta siri

My boyfriend and I were out to dinner one night when we first started dating and had a delightful bruschetta. It’s a bit dangerous for us to eat together because we are 1) incredibly tough critics, 2) love expensive restaurants, and 3) collaborate to recreate dishes at home. This last point is not a negative, but all to many times we’ll find ourselves enjoying an amazing meal and still discussing food or cooking something else. I don’t know that I could be with a man who doesn’t appreciate good food. Here’s my point: we were at a restaurant, enjoying bruschetta and (refer to point #3) decided to recreate it at home. It was a total success! I shocked myself, not an easy task. Once tomatoes are truly ripe and looking plump, which will hopefully be sooner than later, give this baby a whirl!

1 pint cherry or plum tomatoes, halved
1 clove garlic, minced
2 tablespoons olive oil, plus extra for brushing baguette
4 tablespoons balsamic vinegar
1/4 cup basil, fresh and julienned
salt/pepper to taste
1 fresh baguette, sliced into 1″ pieces

1) Toast the bread: brush one side of the baguette slice with olive oil, sprinkle with salt and grill over medium heat  for a few minutes until grill marks appear. If you don’t have a grill, use a skillet or toaster.

2) Mix together tomatoes, garlic, olive oil, balsamic and basil. Marinate for 30 minutes.  These will remain raw.

3) Once your bread is toasty, add salt/pepper to tomatoes, top bread with marinated tomato mixture onto the side that is oiled and serve at room temperature.

Don’t be afraid to double the tomato portion of this recipe, this way no one fights over leftovers; it’s amazing on pasta, fish, or as a salad accompaniment.

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