Tomato Time: Bruschetta

How many years have you been reading this blog?
Seven, I hope.

Are you tired of me telling you that the word bruschetta is pronounced BREW-SKETTA?
Too bad.

Even at my favorite upscale Italian restaurant in the city (that would be NYC, not NJ), the waiter said "bru-SHETTA" recently. It made me sad.

Make me happy and make these wonderful simple tomato toasts with the first of your tomatoes.

I really don't care how you say it.

Bruschetta Recipe:

3 red ripe tomatoes, diced small
a pinch of kosher salt
a drizzle of olive oil (about a tbsp)
a dash of balsamic vinegar (about a tbsp)
1 garlic clove, minced

ciabatta slices
2 garlic cloves, peeled and cut in half for rubbing the toasts
basil for garnish

Make the tomato mixture and let sit in a bowl on the counter for up to 4 hours.

Just before serving, toast up your bread slices and rub with cut sides of garlic.
The warm bread will become nice and shiny, and the garlic will melt into the hot toast.

Spoon the tomato mixture over the garlic toasts and garnish with basil chiffonade.

There is nothing better than home grown Jersey tomatoes in the summer.

Enjoy.