Summer is imminent and that means harvesting the bounty of our backyard vegetable gardens or enjoying delicious, locally grown produce finally available in stores. One of the easiest vegetables/fruits — tomEHto/tomAHto — to grow and enjoy are tomatoes. There are dozens of varieties and I try new ones every year, along with replanting a few favourites. Besides planting medium-sized tomatoes perfect for salads or ratatouille, I add one or more types of bite-sized ones. Sometimes these even make it back to the kitchen. It's difficult, they're so good.
Once the vegetables/fruit starts to ripen it's tomatoes every day. Enter bruschetta because YUM!
It’s rare for bruschetta to miss the mark. After all, the garlic, tomato and olive oil combo make it a perfect complement to most anything and it’s a quick appetizer to make ahead for parties and backyard barbecues. I like to serve it with fresh Parmesan because cheese makes everything better.
Chop tomatoes into quarters or eigths, depending on their size.
Chop basil finely and add to tomatoes.
Combine the garlic, olive oil, baslamic vinegar, salt, and pepper. Pour over tomato and basil mixture.
Adjust salt and pepper to prefered taste.
Let the mixture sit for at least one hour for the flavours to deepen.
Serve on crostini and top with fresh-shaved Parmesan. Or eat it by the spoon. I’ve heard that works too.