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A few weeks ago I decided to test out my green thumb and planted some herbs and flowers on my balcony. I have always wanted to have a garden but have never lived somewhere where that was possible. So planter boxes it was! I planted basil, parsley, thyme, and cilantro.

 

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I have to say I am pretty impressed with how well they are all doing (so far). The cilantro is the only one not really working out. When I went to the garden store I asked for some advice on each herb, I was told to not let the cilantro to go to seed. I nodded my head like I knew what she was talking about. Well when I noticed my cilantro wasn’t doing well I did some more research and discovered you don’t want the plant to flower and need to trim it to keep the cilantro leaves growing.

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The good news is that my parsley, thyme, and basil are doing great! I have been dying to make some bruschetta with my basil so when I was at the farmers market this weekend and spotted some cherry tomatoes I knew it was the perfect time.

 

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Personally cherry tomatoes are really the only tomatoes I like to eat as is. All other tomatoes I don’t think are as juicy and flavorful. Heirloom tomatoes can be but can only be found during the summer months.

 

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So I got some cherry tomatoes, a huge stalk of fresh garlic, and a baguette to pair with my homegrown basil. The result is a simply delicious appetizer/lunch/snack/whenever you want food.

 

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Bruschetta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

  • 1 lb cherry tomatoes, sliced in half or in fourths depending on size
  • 4 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil (plus more for brushing)
  • 1 tablespoon balsamic vinegar
  • 15 basil leaves, sliced thinly
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 crusty baguette
  • fresh mozzarella, sliced (if desired)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine cherry tomatoes, minced garlic, 4 tablespoons olive oil, balsamic vinegar, salt, and pepper. Let sit.
  3. Slice baguette diagonally into ½ pieces and place on a baking sheet. Brush tops with olive oil and bake for 8-10 minutes until just browned and toasted. (If you want to add mozzarella to the bread, place a slice on top of the bread 2-3 minutes before done toasting and let melt).
  4. Remove bread from oven and top with tomato mixture. Serve immediately.
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http://theravenouskitchen.com/bruschetta/

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