This is the first photo from my (hopefully) year-long project to take more photos. You've actually seen this before, but I felt it was appropriate since Laura and I made bruschetta again last night. This is an absolutely awesome appetizer in the hot summer months when tomatoes are at their peak. This time I think I might post a more complete description of the recipe.
- 3 medium tomatoes, skinned and seeded
- 1 small or 1/2 medium onion, diced
- 2 T thinly sliced basil
- 1 clove garlic, crushed
- 3 T olive oil
- salt & pepper to taste
- splash balsamic vinegar (optional)
Combine all the ingredients, cover and let rest for at least 30 minutes in the refrigerator.
Slice a loaf of french bread on the bias. Toast, spoon mixture on top. Serve immediately (otherwise the bread will get soggy)!
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