I’m always experimenting with new recipes and flavor combinations but there are a few classic food pairings that shouldn’t be messed with. Peanut butter and jelly. Bacon and eggs. Milk and cookies. And in my opinion, tomatoes and basil.
Bruschetta is the ultimate summer appetizer- it’s simple, rustic and always a crowd pleaser. There are endless varieties of bruschetta, but I like to take advantage of seasonal produce as much as possible. What better dish to showcase beautiful, lush tomatoes and fresh basil? In this case, I was inspired by the lovely heirloom cherry tomatoes at my farmers’ market. I simply toss them with fresh basil and a little extra virgin olive oil and balsamic vinegar to enhance their natural flavor. When produce is at its best, no need to get fancy, just let it shine.
- 1 container (12 oz) heirloom cherry tomato mix, diced
- 2 teaspoons good quality balsamic vinegar
- 2 teaspoons extra virgin olive oil
- ¼ cup chopped basil
- Kosher salt and freshly ground black pepper
- 1 French baguette, sliced on the diagonal into 1/3-inch slices
- 1 head roasted garlic
- 6 ounces farmer’s cheese
- Stir the tomatoes, vinegar, oil and basil together in a bowl. Season the mixture with salt and pepper.
- Turn the broiler on. Arrange the bread slices on a baking sheet in a single layer and place under the broiler for a 1-2 minutes until lightly toasted.
- Squeeze the roasted garlic into a bowl. Add the cheese and mash them together until combined. Season the mixture with salt and pepper.
- Spread a small amount of the roasted garlic farmer’s cheese onto each slice of bread and top with some of the tomato mixture. Arrange the bruschetta on a platter and serve.