Two quick things today. One is related to the picture above, and one is a story that you must endure to get to the yumminess.
So, first of all, my four year old says the cutest-ever things right now. She’s right between that baby-talk and big-kid speak…and she makes up words and misuses words all of the time and it’s so stinkin’ adorable that I can’t even stand it. For instance, instead of “accident,” she says “ax-ca-dent.” Like, “Sorry, Mommy, but it was just an ax-ca-dent.” How could I possibly be mad at that?
She also replaces “never” with “ever-not.” Like the other day, at our local amusement park, she was trying to say that she would “never ride that ride again!” Instead, she said “I’m ever-not riding that again, Momma!”
SOOOOOO. Cute. Times infinity.
Oh, and Popsicle? She calls them Potsipples. Yes, my sweet Mia. You can have all of the pot-sipples you want. Because you’re adorable.
I work from home, folks. I can’t bore work-people with stories about my kids, so I have to tell you. You’re my work people. I also feel the need to fill in some space here with stories about my kids because really, this recipe is so quick, easy and delicious that there just isn’t much to say about it.
This bruschetta is kind of like Italian salsa. I have to ask that you make it with homegrown tomatoes, and if you don’t have any, find some! Buy them from a Farmer’s Market, or a roadside stand, but find some good, juicy, red tomatoes.
Fresh basil is the most important flavor in the whole dish. It just takes a few leaves, so while you’re at the Farmer’s Market, grab a bunch of it. Besides that, you’ll just need a big, soft baguette and a nice, crisp onion.
I like to toast my baguette in olive oil, but it does have a much lower smoke-point than most oils, so a canola oil (or even butter) would be an acceptable substitute. If you don’t want to toast them on the stovetop, you can throw them under the broiler in the oven, or even just toss them in the toaster…minus the oil, of course.
This is seriously one of my favorite go-to dishes in the summertime. It takes just a few minutes to make, and it really uses those summertime flavors. I hope you give it a try! Enjoy!
Thanks for stopping by today! Leave me a comment below so I know you were here!
- 2 large, very ripe, garden-fresh Beefsteak tomatoes
- 6 large leaves fresh basil
- ½ large onion
- ½ teaspoon garlic powder with parsley
- pinch of salt (to taste)
- ½ large baguette, sliced into thick slices
- olive or canola oil, for toasting
- Cut tomatoes into ½ inch cubes, and place in a medium sized bowl.
- Dice onion into small pieces, and add to tomatoes.
- Stack basil leaves on top of one another, then roll into a small log. Cut the log into small slivers, then put basil into bowl.
- Add garlic powder, and a pinch of salt.
- Stir together, and allow to sit while you toast the bread.
- Slice bread into thick slices, and drizzle one side with olive oil.
- Preheat stovetop griddle or non-stick saute pan.
- Put the olive oil side down, then drizzle the other side with additional oil.
- Once the bread is lightly toasted, flip and toast other side.
- Place hot bread on to a large platter.
- Taste tomato mixture, and add additional seasoning if desired.
- Spoon mixture onto bread slices, and enjoy while bread is still warm.