Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid. Also visit Recipe for Change to learn more about how to support tomato farmers.
Do you ever wonder if our brains are more active today than in the past? Lately, I find that I cannot only complete one task at a time. I have to be multi-tasking. I write my blog while I watch TV. I check my email and Twitter while I am on the elliptical machine at the gym. I write to-do lists while I listen to a seminar. I am not proud of this multi-tasking. Sometimes it makes me feel a bit dizzy. Is this healthy that our brains are constantly whirling from one thing to the next? Is it some form of an attention deficit that we have all developed due to all of the elements of society that compete for our attention at once? Or do I just need to give up my morning latte?? What do you think?
Ok, let’s just focus on two things: the upcoming holiday weekend and bruschetta. Labor Day weekend is a great time to decompress from the craziness of summer and focus our minds to get geared up for the impending fall and winter. I will be headed to the lake cabin for “one last hoorah” with the family. I have spent all evening baking so that I have a hearty stock of treats to feed all of those sweet teeth. An easy appetizer that I will make for the weekend that takes advantage of the late summer’s bounty of produce is classic bruschetta. When I lived at home with my mom, all summer long she kept a jar of bruschetta ready-to-go in the refrigerator. That way, if an unexpected guest stopped by, she always had something fresh to serve them. As she would deplete the jar or tomatoes, basil, garlic and olive oil, she would chop and mince a few more ingredients and add them back to the jar. To me, nothing tastes like summer as much as tomatoes and basil. And for the perfect cocktail to accompany this simple appetizer, Emily’s exquisitely refreshing Champagne Mojitos are a must.
Keywords: bread appetizer vegetarian Vegetables summer
- 2 cups diced tomatoes
- 2 cloves garlic, minced
- 1/3 cup basil, chiffonade
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- Parmesan cheese, for sprinkling
Combine all ingredients (the flavors intensify in the refrigerator as the mixture sits).
Toast thin slices of bread under a broiler. Spoon some of the tomato mixture onto the bread and sprinkle with parmesan cheese.
Warm in the oven until cheese is melted. Serve.