I need to preface this post with the fact that I LOVE tomatoes. Not only are they beautiful, delicious and ever so versatile, they contain protein, vitamin C and antioxidants our bodies need! If I were given the choice of one natural ingredient to live on for the rest of my life it would surely have to be these wonderful, plump red fruits!
One amazing way to use up some tomatoes is to make bruschetta. I started making it a few years ago and have been hooked ever since. Paired with a bottle of wine and a fresh spinach and arugula salad, this recipe has become a staple for us and is the perfect light lunch or dinner.
Tomato mixture:
2 large tomatoes
2 cloves garlic
5 basil leaves
1/2 tbs olive oil
1/8 cup balsamic vinegar
1/4 tsp oregano
Salt and pepper to taste
Everything else:
1 baguette of your choosing (I tend to lean more towards the sourdough side, it holds up better when frying and won't get soggy once the tomato mixture is added)
Olive oil
1/2 cup mozzarella cheese (Or fresh Parmesan; whatever you have lying around is fine)
First, empty the locular cavities of the tomatoes (Remove the gooey seed stuff). This allows for a not-so-mushy topping. Then dice the tomatoes into small cubes. Next, roll and ribbon the basil leaves. Place both ingredients in a medium sized bowl. Add the vinegar, oil, garlic and spices; stir well. Place the bowl in the fridge while you move onto the bread.
In a large frying pan, pour in just enough olive oil to coat the bottom of the pan and heat on medium until you can smell the olive oil. Slice the baguette into 1/2 inch thick slices and brush each side with a small amount of olive oil (This prevents the bread from soaking up too much oil). Fry a few slices of bread at a time until both sides are golden brown. Drain on paper towels to remove excess oil.
Line a cookie sheet with parchment paper or foil and set your broiler to it's low setting. Place the bread slices on the cookie sheet and evenly distribute the tomato mixture. Then sprinkle each slice with a small amount of cheese (Don't cover up those beautiful tomatoes too much!) Place under the broiler just until the cheese melts.
So easy, yet so tasty! Enjoy.
Cute, cute, cute. Love the tomato with the basil leaves. (And the Endeavor Space Camp tee-shirt in the background. Right?)
ReplyDeleteI'll try the bruschetta (broo-sket-tuh) (NOT broo-shet-tuh) using whole grain bread and I'll pass on the cheese. So, I guess I won't need to put it under the broiler, even for a little while. Although I do like the looks of yours with the lovely melted cheese on top.
Also, I usually just baste my bread slices with olive oil and toast in my exquisite toaster oven, and then rub with a garlic clove or two. I really do love the bread slices sauteed in the olive oil, though. Remember the scene in the film Julie and Julia? YUM!
You're such a fabulous cook, Madlyne. You make me think carefully about what I put together in the kitchen and how to make it tastier and more beautiful! THANK YOU!