Today is the third and final post on the appetizer series! I’m sure there will be more to come in the future, but the recipes in this “series” are from an appetizer based dinner party hosted by Katie’s fabulous mom, Judy.
Todays dish is Bruschetta, and is seriously amazing. I could eat this everyday. Especially with summer right around the corner. Fresh ingredients truly make the most delicious dishes.
The ratios in this recipe are truly up to your discretion. The amounts listed below are general guesses and not a set number. This is like a salad, prepare it to your liking.
What you need:
Extremely fresh tomatoes, chopped
Fresh basil, chopped to your liking
1-2 tbs. Olive oil
1-2 tbs. Balsamic vinegar
Freshly ground black pepper
Ciabatta bread (I recommend using bread)
-Chop tomatoes into small cubes.
-Chop basil to your liking. Some like their basil obvious, some don’t. Some like a lot of basil, some like a little. Do what’s right for you.
-Add equal parts olive oil and balsamic vinegar.
-Add freshly ground pepper and stir.
-Let mixture sit for at least 1 hour. Judy leaves hers at room temperature, but some people like it chilled. Again, her way is really excellent.
-Prior to serving, lightly paint olive oil on 3/4 to 1 inch thick slices of Ciabatta bread.
-Add light amounts of salt and pepper. You can skip the olive oil and seasoning if you would prefer.
-Grill until bread reaches a light golden brown color. We used a panini grill with the flat edges, not the grill marking edges. You can use a real grill or a regular ole’ frying pan, should work regardless.
I recommend serving the Bruschetta while the bread is warm, but if you cook it lightly enough it will still be doughy yet crispy, even if you let it cool.
Thanks Judy for another delicious meal!