Happy May Day! In honor of the beautiful week and delightful weather, it’s summer recipe week! Check back each day for a recipe suited for warm weather! With no or minimal oven/stove time, this weeks recipes will pay homage to the hazy, hot, and humid weather we’re going to have this summer.
Bread and salad are not normally two words that go together. Bruschetta is like the glue that brings everyone together. I love bruschetta but the delicious tomatoes fall off the perfectly toasted bread and I end up eating it with a fork anyway. Thanks giant brain–split the bread into bite sized pieces to avoid the ‘problem.’ Problem being that I’m lazy when eating 🙂
I followed the Pioneer Woman’s recipe and made some modifications–mainly the portions, it’s just PIC and I. No need for the sheer quantity she makes. She also has better photos because her job in life (besides raising kids) is to blog and cook and be awesome. I have a real job, sorry kids.
- 1 pint of cherry tomatoes
- 1 T. balsamic vinegar
- 1 t. minced garlic
- olive oil
- 5 basil leaves
- 1 french baguette
- Halve the tomatoes and combine with balsamic, minced garlic, salt/pepper, and about one tablespoon of olive oil. Set aside.
- Cut bread into slices and cut again into large chunks. You can also tear it once it’s browned.
- Put olive oil in a skillet and brown the bread on both sides.
- Chiffonade basil or tear into small pieces and add to tomato mixture. Stir to combine.
- Break bread (if not cubed for browning) into rustic pieces.
- Toss bread with tomato mixture and serve or lay out bread and spoon tomatoes over it.
- The warm bread and cold tomatoes are a perfect compliment to each other. Serve immediately!!