savoring summer: simple bruschetta

The last of our summer garden's cherry tomatoes. Sigh.

As much as I love fall, I'm having a hard time letting go of summer this year (maybe because I spent a good portion of it feeling overly nauseated and generally dead-to-the-world?). But alas, the leaves are changing, the air is crisp and my mom has already made half a dozen apple pies-- fall is officially upon us. So, its time to savor those last few seasonal veggies out of the garden.

These being the last few home-grown tomatoes - and gorgeous, perfectly ripe ones at that - I wanted to use them in a dish where their delicate flavor would be front and center. A humble, rustic bruschetta instantly came to mind. Simply dressed in balsamic vinegar and olive oil, and lightly seasoned with garlic and basil, it was the perfect way to honor these last little beauties.

  

Simple Bruschetta

{I never use exact measurements when making bruschetta so, adjust the amounts and ingredients to your liking.}

Ingredients:

• pint of cherry or grape tomatoes, quartered
• 1 small clove of garlic, finely minced
• good olive oil, for drizzling
• balsamic vinegar, for drizzling
• pinch of dried basil OR 1-2 small fresh basil leaves, sliced into ribbons
• loaf of crusty bread (I used an asiago demi loaf this time around but any French or Italian loaf will do-- use what you have on hand)

Preheat the oven to 400 degrees. Slice bread into ~1/2 inch rounds and arrange on a cookie sheet. Drizzle or brush lightly with olive oil and toast in the oven for 5 to 8 minutes, or until the edges are golden.

Meanwhile, dress the tomatoes with olive oil, balsamic, garlic and basil to taste in a small bowl, and toss to combine. Spoon tomato mixture over the toasts and enjoy.

A simple bruschetta like this makes a perfect no-fuss appetizer any time of year but, I love it even more as a light, healthy, I'm-sick-of-sandwiches lunch. x