Recipe: Bruschetta

I can’t get enough of this easy summer bruschetta. We’ve had it for dinner, for snacks…breakfast. I’ve probably made 10 lbs of the delicious mix this month alone. The garlicy vinaigrette is my secret powerhouse that makes everything delicious.

Slice a pound of really ripe tomatoes in half. Squish out the seeds before chopping. Mince a 1/4 cup of basil (I usually use thai basil because it’s easier to find and stronger tasting). Crumble half a cup of fresh feta cheese. Toss all three into a bowl – or, if you’re fancy, arrange each into its own pile side-by-side.

Get a small cup or bowl for your vinaigrette. Add 1 tablespoon of olive oil and 2 teaspoons balsamic vinegar.  Use a microplane to grate a clove of fresh garlic right into the mix. Squeeze a lemon wedge on top of that. Add a good amount of onion salt and pepper. Dip your fork into quality mustard (preferably truffle mustard) and whisk vigorously.

Pour your vinagrette over the tomato mixture, toss and let it sit for a couple minutes.  Toast buttered slices of good Italian bread in the oven.  Top the warm slices with the bruschetta and go to town.   It’s great with diced cucumber too if you want more of a greek salad.