Bruschetta: the Heart of Summer

Not long after we became engaged, I was perusing through a stack of Bride magazines getting ideas for the big day.  I ran across a recipe for bruschetta.  I think the article was about a romantic meal or a beautiful picnic for two—obviously, it was something idealistic and wistful and definitely geared toward the audience of the newly engaged.  Anyway, at that time, I had never even heard of bruschetta, so for an appetizer that night I tried it.  And, believe it or not, it was a romantic, beautiful, ideal, and wistful dinner!  Thanks, bruschetta!

It became an immediate hit and we make it often in the summer.  In fact, it is the first thing we make when the tomatoes start producing.  (I am glad we were already engaged when I made this for him or I would wonder if he was marrying me only for my bruschetta.) 

It is simple and easy to make and my husband loves to make it as an appetizer for patio parties.   

 Fresh Bruschetta

2 T. extra virgin olive oil
2 cloves garlic, minced
1 cup chopped Roma tomatoes
2 T. fresh basil, chopped
Pinch of fresh thyme leaves, chopped
1/2  t. Balsamic vinegar
sea salt
fresh ground pepper 

Toss together first six ingredients.  Salt and pepper to taste.  Let set at room temperature for 30 minutes before serving.  Serve with small toasted crostini.

This recipe is definitely one you can modify to fit your own tastes.  I have modded it a bit from the original  recipe and  that first attempt many years ago.  Use whatever herbs you like—I have thrown a bit of mint and even rosemary in for a change.  Tonight I used only fresh basil (a lot of it) and cherry Romas.  I had a sweet pepper that needed to be used so I threw that in as well. 

We topped a homemade pizza with it tonight and it was supreme!

Tomato