You’d think I’d get sick of this recipe at some point, but I haven’t.
My body craves summer. Not a hot and sticky Florida summer or a dry Texas summer, just our summer. A Minnesota summer.
Most nights for dinner, when I actually cook, I prepare something like this.
Summer tomatoes, bell pepper, and herbs, all marinated in good balsamic and olive oil and served on toasted bread. If I have fresh mozzarella, I’ll use some of that; if I have goat cheese or ricotta I might use that instead.
My Favorite Bruschetta
- Cherry tomatoes, halved or quartered
- Bell Pepper, chopped
- Cucumber, chopped
- Syrupy balsamic vinegar – Trader Joe’s has a good, affordable one. If you use a thinner, more sour vinegar, add a pinch of sugar.
- Olive oil
- Basil, chiffonaded. Or swap in whatever you have, e.g. mint or chives.
- Bread, charred or toasted
- Garlic clove
- Fresh mozzarella
- Place chopped vegetables in a bowl. You can only use tomatoes or any combination of veggies that you like.
- Toss with 1-2 splashes of balsamic and some olive oil to taste.
- Season with salt and pepper.
- Toss in herbs.
- Char or toast slices of bread in a pan with EVOO. Season with salt and pepper.
- Immediately after you remove the bread from the pan, rub the hot side of the bread with a raw garlic clove.
- Place slices of mozzarella on bread.
- Top with tomato mixture and another pinch of sea salt.