by Holladay Allen
Native Foods Cafe
I can go on and on about tomatoes in the summer... especially now that I live in Chicago (as opposed to Los Angeles) where the tomato situation is very bleak in the colder months. There is nothing quite like a perfectly ripe tomato in the summer.
They are so dang good, I just eat them plain with a sprinkle of sea salt. I also like to prepare a quick bruschetta for a snack or light meal as I usually have tomatoes, garlic, fresh basil and bread in the house. It takes about 10 minutes max and then you are eating the good stuff, the really good stuff, like you are in a fancy Italian restaurant.
Country Style Bruschetta
1 large tomato, diced in nice size pieces (not too small)
1 garlic clove, minced
1 tsp olive oil
1 TBSP balsamic vinegar
small handful basil chiffonade, chopped a bit further
salt and pepper to taste
2 slices crust French bread (any kind of bread will do just fine though)
1 tsp olive oil or vegan butter for toasting the bread
1) In a small bowl mix together tomato, garlic, olive oil, vinegar, basi, salt and pepper.
2) While the tomato mixture is marinating for a few minutes, place teaspoon of olive oil or vegan butter in a small saute pan, heat to a medium heat, then place slices of bread to toast, about 2 min on each side.
3) Once nice and toasty, remove from pan and top with tomato mixture... and now you have bruschetta!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipes, country style bruschetta