This recipe is so easy that I don’t really measure anymore. This is a repeat offender - made for nearly anyone I’ve ever had over at some point. Susan and I usually nosh on it while cooking eggplant parmesan or even put it over the fried eggplant that won’t fit in the casserole. . . I threw it together for the Agnews in Chicago, the Williams in Nashville . . . This summer, I deconstructed it thanks to a pin on Pinterest.
8 vine-ripe or Campari tomatoes
1/2 red onion
2 cloves of garlic
2 T chopped basil
2 T chopped oregano
2 T of balsamic vinegar
2 T of olive oil
1 tsp sugar
2 more garlic cloves
~ Dice and drain the tomatoes while prepping the other ingredients.
(You don’t want all the tomato water.)
~ Dice onion, mince garlic, and chop herbs.
~ Mix all of the above.
~ Drizzle balsamic vinegar, olive oil, and sugar over mixture.
~ Let sit for thirty minutes.
~ Slice baguette on bias and toast.
~ When lightly toasted, remove and rub with raw garlic.
~ Dress with bruschetta mixture.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
~ J. R. R. Tolkien