September 01, 2018

the absolute best bruschetta ever. seriously.

Confession: I do not love fresh tomatoes.
I realize that might make me a bad person, but it's the cold, hard truth.

Why I did not take that into consideration when planting four tomato plants in our planter boxes this past spring, I do not claim to know. So, of course, it's September first and I have an absurd amount of fresh tomatoes to use up before the fruit flies get 'em all.

Good thing I have the absolute best bruschetta recipe ever.

My sweet friend Elissa used to make it for my birthday, and we would eat copious amount of the stuff on toasted crusty bread. She kindly shared the recipe with me several years ago, and there is usually bowl of it sitting in our fridge around this time of year.

The bruschetta has a high liquid content, which only increases as it sits. But this makes it perfect spooned over grilled chicken breast, soaked up with crusty bread, or stirred into some angel hair pasta and dusted with parmesan.
It would be the perfect addition to any labor day snack table.

the world's best bruschetta. for real.
(adapted from a recipe I was given by a friend)

3 cups tomatoes, chopped
3/4 cup sundried tomatoes packed in oil, chopped if necessary
3 cloves minced garlic
3 tbsp olive oil
3 tbsp balsamic vinegar
1/2 cup fresh basil, chopped
1/2 tsp course salt
12 turns on the pepper grinder

Directions: Put it all together. Eat it. Enjoy.