I want you to have some of this in your life, so let's get started! I halved Pioneer Woman's recipe, because I wanted just enough to eat for lunch. For the larger recipe, check out her site.
and roll them up from tip to tip. Then just cut the roll into stripes. Go here for a more detailed tutorial on the ol' chiffonade.
I prefer mine to be slightly smaller, so I just rough chopped them after I gave them the ol' chiffonade. I will now stop saying "the ol' chiffonade."
Dump your tomatoes into the bowl with the garlic and oil, and pour some balsamic right on top.
Add in the basil, a heaping pinch of Kosher salt, and a few grinds of black pepper, and give it a stir.
Add in more of whatever you want. Mine needed just a pinch more salt and a few more leaves of basil. I chose to make this the night before I wanted to eat it, so that it could get nice and chilled, and the flavors could all get nice and cozy together.
When you're ready to devour the delicious tomato concoction, heat up a few pats of butter in a skillet.
Toast up the bread until it looks absolutely divine. I have to work with a flat top stove, so the piece in the middle was perfect, while the pieces on the outer edges were only slightly toasted. It is the burden I have to bear.
Grab the tomatoes out of the fridge, give them stir, and pile them on top of the bread. Oh dear me.
You could cut the bread into smaller pieces or use crisply toasted baguettes for this, but I wanted to make it into a hearty lunch. So, serve it up with some sliced avocado (lime, salt and garlic please) and dig in! It is truly divine. One of the best things I've eaten.
The bits of toasted garlic and the basil go just perfectly with the balsamic and the toasty bread. Heaven on a plate right there.
This is SUCH a simple recipe, but it is just magnificent. It will definitely be put into my repertoire for parties. So, so easy.
Here's the handy printable so you, too, can have this in your life! Go forth, eat bruschetta, and have garlic breath! :-P
-Jenn (With 2 N's)