The Katydid song plays in the background as I gently pluck ripe tomatoes from their vines. I surmise the damage the sun has reaped upon my tomato plants' delicate leaves and feel a pang of regret as I accept that summer is quickly passing and that it will be an entire year before I can grow tomatoes again. This momentary melancholy soon fades as I catch a whiff of that lovely liquorice, sweet smell of basil. My basil is booming, and my tomatoes are sweet and ripe. What better way to celebrate than to make bruschetta?
My recipe for bruschetta is simple, delicious, and satisfying. It is the perfect accompaniment to a fine crusty bread. I happen to have a rustic loaf of bread from Mia's Pizza. We make it from dough scraps that have risen for a while, and the result is this lovely, crusty, sourdough bread. We use it to make breadcrumbs, croutons, and garlic bread for catering events. It is my favorite of the two types of breads that we make, and its rustic nature will go perfectly with my summer harvest.
Bruschetta is a simple dish. Mine consists of fresh tomatoes, fresh basil, garlic, balsamic glaze, olive oil, salt, and pepper. To make, just chop your tomatoes (mine are small, so I cut in half only), chop the basil chiffonade style, press 1-2 cloves garlic in a garlic press (or mince finely), drizzle with balsamic glaze and olive oil (no more than 2 tablespoons each), and add salt and pepper to taste. I mix the ingredients lightly with a spoon and serve in a bowl. On the side, I include toasted bread which I have drizzled with olive oil and sprinkled with salt and pepper. Roasted garlic also makes a great accompaniment, which is easy to make. Cut the tops off the whole garlic head and place in a baking dish. Drizzle the tops with olive oil, sprinkle with salt and pepper, and throw a few sprigs of thyme on top. Cover with aluminum foil and bake at 500 degrees for about 30 minutes. Once finished, you will have delicious, sweet cloves of caramelized garlic that spread over bread like butter.
This summer bruschetta dish was such a lovely, light dinner for my family. I also served some sauteed green beans on the side which were so delicious and easy. Simply add a little olive oil to a pan, throw in the green beans and sprinkle with salt and pepper. Saute for a few minutes, and then remove from heat. The result is a lovely, crunchy green bean side dish, perfect for all occasions. This lovely dinner was my tribute to my summer harvest. Simple and divine. Enjoyed with my family. Nourishing and sweet.
