Although the tomatoes are not at their peak as yet, I couldn’t resist serving this bruschetta as our appetizer the other evening to go along with the Tuscan Style Chicken Under a Brick.
I have planted a small pot of genovese basil and some purple basil even though I will only have several more weeks to enjoy it.
However, it is already flourishing so I will be using it every chance I get in cooking before we take off for sunny California! (Can’t wait to see how basil and all the other herbs will thrive there)!
I’ve decided that with enough coarse salt, garlic, olive oil and basil in which to sit and macerate, most tomatoes can reinvent themselves to this delicious topping for grilled or toasted bread which you have rubbed with a bit of fresh garlic.
So while you are waiting for those perfect summer tomatoes you can still have your bruschetta and eat it too!