"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." ~Lewis Grizzard
My husband planted a small herb garden for me this year with rosemary, thyme, parsley and basil. Unfortunately the only one that made it was the basil (the rosemary and thyme didn't grow and something feasted on my parsley) but thankfully there is a lot of basil. Since we are heading to a party this weekend, have a ton of basil and locally grown tomatoes are in their prime I thought I would make a bruschetta to take with us.
I found a recipe from Ree Drummond (aka The Pioneer Woman) that looked delicious. I figured that it would be a lot easier to serve it with garlic pita chips than toast a bunch of bread and arrange it on a platter. Boy was I right. This recipe is so easy-the most time consuming part of the process was cutting the tomatoes. (Note to self: next time ask hubby to cut 'em while I am cooking the garlic.)
Don't be scared by the amount of garlic...everything blends together really nicely and the garlic is not overpowering at all.
- 4 tbsp olive oil
- 10 cloves garlic, minced
- 2 pints red grape tomatoes, halved lengthwise
- 2 pints yellow grape tomatoes, halved lengthwise
- 2 tbsp balsamic vinegar
- 20 or so basil leaves, chopped
- Salt and pepper to taste
- Heat olive oil over medium high heat in a small skillet.
- Add garlic and saute for about a minute, until it just starts to brown.
- Pour into a big bowl and let cool a bit.
- Add tomatoes, balsamic, basil, and salt and pepper to the garlic and toss to combine.
- Give it a taste and add more basil and salt if needed.
- Refrigerate for an hour or so if you have time (I didn't and it was still very good).
Serve with garlic pita chips or if you are making it as an appetizer at home then by all means serve it the traditional way-on crusty bread.
(Adapted from The Pioneer Woman's Bruschetta Recipe)