The Meal That I Can’t Stop Making

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.

That’s it.

My Favorite Bruschetta

Ingredients:

• 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
• Salt
• Pepper
• Basil, chiffonaded. Or swap in whatever you have, e.g. mint or chives.
• Bread, charred or toasted
• Garlic clove
• Fresh mozzarella

Instructions: 

1. Place chopped vegetables in a bowl. You can only use tomatoes or any combination of veggies that you like.
2. Toss with 1-2 splashes of balsamic and some olive oil to taste.
3. Season with salt and pepper.
4. Toss in herbs.
5. Char or toast slices of bread in a pan with EVOO. Season with salt and pepper.
6. Immediately after you remove the bread from the pan, rub the hot side of the bread with a raw garlic clove.
7. Place slices of mozzarella on bread.
8. Top with tomato mixture and another pinch of sea salt.