Serves 2-4 This recipe is reserved for those days when stopping for a full meal may interrupt a day of serious lounging; or it is to be offered as a beautiful salute to the last rays of sunshine as well as an introduction to the evening meal. Pair it with a crisp white from northern Italy or a white Bordeaux. I happened to last taste a bit while sipping the 2004 Val du Petit Moulin, Graves, France. Yum! You will need the following: 1 bag/ plastic container of ripe, fresh cherry tomatoes, quartered 2 tsp salt 1 Tbsp, freshly cracked pepper 1 large bunch fresh basil, chopped (kitchen scissors make quick work of this) 2 cloves fresh garlic, minced 6 1-inch thick rounds of slightly stale baguette* (Cook?s note-to simulate, place bread slices in 250 degree oven for 20 min.) Extra virgin olive oil Place tomatoes in bowl and toss with 1/2 salt. Let macerate for at least 15 minutes. Toss with garlic and a good handful of chopped basil with the tomatoes and a good tablespoon of oil. Let flavors mingle for at least 30 minutes. Place large spoonfuls of mixture atop bread round. Drizzle rounds with bowl juices and sprinkle the bruschetta with the extra basil, salt, and pepper. Drizzle all with olive oil. Let sit 5-10 minutes. Enjoy! * variations could include toasted, chopped pine nuts, and/or chopped capers
Recipe created and submitted by Holley Browning.