Bruschetta Recipe

Let's make bruschetta!
Tomatoes are a perfect summer veggie or if you're lucky and get them off-season. I really like to use multi-colored cherry tomatoes. While you are there, make sure to get fresh basil and fresh rosemary! Fresh is key. And grab a lemon too. This recipe makes 2 toasts, or one LOADED toast (that's how I eat it).
This would be delicious on ANY of our breads (including the bagels, imagine: jalapeño). I’m gonna use a thick slice of our sourdough.
Ingredients:
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A thick slice or two of your favorite bread
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1 TBS good Olive oil
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1 TBS fresh lemon juice
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1/4 tsp mustard (i hate mustard, but its necessary to help the dressing emulsify, you can use more than 1/4 tsp if you like mustard!)
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1 clove minced garlic
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Salt
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Pepper
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1 cup quartered cherry tomatoes
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A few sprigs of fresh rosemary
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3-5 big basil leaves
Method:
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Toast your bread. I like to use my gas stove and toast the bread directly on the flame. It gets charred edges and gives the toast a nice flavor.
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While you are toasting: put olive oil, lemon, mustard, garlic and salt in the bottom of a mixing bowl. Whisk the dressing until it becomes completely emulsified.
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Tear the basil into strips and chop the rosemary. Add to your mixing bowl. Last, add the tomatoes and toss it all until everything is coated in the dressing.
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Now, you can dump the dressed tomatoes on your hot toast! Top it with salt and a little more olive oil.