Healthy Herb Plants. Simple Recipes. Bruschetta.
In order to keep basil plants full and wide, harvesting often is key. Bruschetta is one of the most satisfying and easy summer appetizers. It is also a great use of basil. Garden tomatoes are available at the end of July through August. Therefore for this recipe, grape and cherry tomatoes work well. Fresh garlic is in season mid June through July and if you can get it – wow!
Serves 4 to 5 people
Ingredients:
1 pint red grape tomatoes
1 pint yellow cherry tomatoes
6 to 8 large sweet basil leaves
2 fresh garlic cloves
2 tablespoons extra virgin olive oil
1 baguette or loaf of bread of choice. Day old bread works because it will be toasted.
Salt
Extra basil leaves – small spicy variety used here for garnish.
Chop tomatoes in half and each half in to fours. Put the tomatoes into a ceramic or glass bowl. Metal bowls can give tomatoes a tin taste.
Crush garlic cloves – husk on – with the flat side of your knife blade. Go with a chef’s knife – wide blade – on the clove and with a focused, side-of-the-hand punch on the blade where the clove is underneath, crush that clove! Crushing helps get the juices flowing, makes it easier to remove the husk and easier to chop. Finely chop the crushed cloves and add to tomatoes.
Remove any basil stems. Put leaves in a pile and roll it up like a cigar. Chop the leaves in thin strips and add to tomatoes and garlic.
Add olive oil.
Cover the bowl with plastic wrap. Let the mixture meld at room temperature for at least an hour.
Cut bread into 1 inch rounds and toast. Toasting keeps the bread from getting soggy.
Add salt to the mixture – tomatoes love salt and add more basil. Spoon the mixture on to the rounds and close your eyes and think about being on vacation in Lucca, Italy...
This mixture is best eaten the day of making. It can last a day in the fridge but no longer because the tomatoes will get mushy. Be sure to serve at room temperature.
Images by the author.
