Wednesday, August 22, 2012

Technicolor bruschetta

 With the summer winding down and tomatoes abundant in every store, this is a perfectly delicious evening meal for any day. Serve with some fried bread and keep away from people that you haven't fed the same food to. Why? Well...the garlic may cause you some trouble.

1 pint yellow cherry tomatoes
1 pint red cherry tomatoes
15 large basil leaves
6 large cloves of garlic
1 tbsp Colavita balsamic vinegar
2 tbsp olive oil

Quarter the cherry tomatoes and add to a glass bowl.

Mince the garlic and julienne the basil leaves. Add to the tomatoes. Pour in the olive oil and the balsamic. Salt lightly and mix well. Set aside for an hour in the fridge.

 Serve on top of freshly toasted crusty bread. Toast the bread brushed with olive oil in a pan over the stove top. Heaven!

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