Derek says Bruschetta is his favorite thing I do with our garden tomatoes. I think I may feel the same. I once brought bruschetta to a summer dinner party and someone said it was the best bruschetta and asked for my recipe. I don’t really follow a recipe for this so much as I just throw things in the bowl, but this is about how I made it the other day.
- 1 long baguette sliced into 1/2 inch oval rounds
- 2 C chopped tomatoes
- 1/4 C chopped fresh basil
- 1/2 Tbsp sugar
- Olive oil
- 3 cloves of garlic, peeled and sliced in half
- Combine chopped tomatoes, basil and sugar and let sit while preparing the bread.
- Heat broiler.
- On rimmed baking sheet, arrange bread slices in a single layer.
- Drizzle with olive oil.
- Rub olive oil into the bread with garlic halves. Just make sure each slice of bread gets rubbed well with the garlic cloves (this is a trick I learned from Martha Stewart).
- Toast bread rounds in the broiler until golden brown and crisp.
- Spoon tomato mixture on top of crusts and serve immediately.