Sunday, July 17, 2011

bruschetta

Too hot to cook. Too hot to think. Not too hot to eat bruschetta, vaguely based on this but with more laziness and less doing anything to the bread.

4 medium-sized and a handful of cherry tomatoes, seeded and chopped into small bits
2 cloves minced garlic (this is quite a lot of garlic; cut down if you don't want it sharp and garlicky)
a handful of basil leaves, sliced thin
a little drizzle of balsamic vinegar
a slightly bigger drizzle of olive oil
coarse-grained sea salt (or, whatever, just salt)
black pepper

1 loaf of decent Italian-ish bread, sliced

Combine everything and taste to make sure you have the vinegar/oil/salt/pepper ratio right. Let it sit, covered but unrefrigerated, for about half an hour -- if you can wait that long.

Serve with a slotted spoon so you can drain off some of the juice before putting the tomato mixture on the bread. I like it best with a layer of goat cheese on a whole wheat baguette, topped with lots of bruschetta.

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