Bruschetta

We attempted a very small garden this year. Just a cherry tomato, a few pepper plants and some herbs. However, looking at my small plot of earth you don't even notice the little pepper plants and ground-hugging herbs. The tomato has completely taken over. It's almost comical. These minuscule tomatoes growing on this gargantuan plant. It has scrambled over the edges of the cage, reaching long with its branches. It has spilled over onto the sidewalk and is creeping up my back steps. The other plants are hidden in a kind of tomato bower, probably feeling smothered and wondering if the sun will ever shine again. 

I think we underestimated the vigorous nature of tomatoes. 

Yesterday was my first harvest. (Yes, we planted them late). Sixteen happy little red veggies, bursting with sweetness and looking so beautiful, roasted atop french bread and dressed with basil and garlic. And it made me so happy. We may not get any peppers and the herbs may shrivel up and die, but I'm pretty sure we will be making a lot of bruschetta through the rest of the summer. And I'm perfectly okay with that. 

I think technically bruschetta is usually served with fresh tomatoes on top of grilled bread. However, I do not prefer uncooked tomato so I love this recipe. Cooking it in the oven allows the tomatoes to roast, softening them and bringing out their sweetness. It's delicious!

Bruschetta

Serves 2 - 3

6 - 8 slices French bread, or other small-diameter, artisan bread

1 cup quartered cherry tomatoes

1 tsp minced garlic (1 large clove)

1/4 cup chopped fresh basil

2 - 3 tsp. olive oil

1/8 tsp. salt

Plus, extra olive oil for drizzling and extra salt for sprinkling

Start with a handful of cherry tomatoes.

Can I say what a delight it is to go out my back door and pick these beautiful things?

Remove stems, cut into quarters and toss into a small bowl. You want about a cup.

Mince your garlic and add.

Then chop a handful of basil.

Do you know the easiest way to chop basil?

Pile the leaves, one on top of the other, then cut 4 or 5 vertical slits down the leaves.

Then cut across the leaf, perpendicular to the cuts you already made, to make small pieces.

Add the basil to the bowl.

Drizzle a few teaspoons of olive oil and add a little salt and stir together. 

You can let it sit for 10 minutes or so to help the flavors meld, or you can top the bread right away. 

Cut your bread on the bias (that means to cut on a 45-degree angle).

Lay the bread flat on a baking sheet.

And top with the delicious tomato mixture. 

Drizzle with a little extra olive oil and then sprinkle with a teensy bit of extra salt.

Bake in a 450 degree oven for 15 - 20 minutes, until tomatoes are wrinkly and bread is golden. 

Recipe is an adaptation of one from friend Kelly G.