Hi Happy Scrappers!
Polly Liana here, with an annual summer tradition at my house. Every year around the first day of summer, we make bruschetta and eat on a big blanket out in our backyard. When I used to live in the city, it was a fresh, cool lunch that was easy to make and delicious. It’s a wonderfully light meal and a great match for your vegetarian friends. Hungry? Let’s get started!
You’ll need:
1 tbsp plus 1/8 cup extra virgin olive oil
1/2 tbsp balsamic vinegar
8 oz container of ciliegine mozzarella (they’re the little balls, about an inch in diameter)
16 oz container of cherry, grape or mini heirloom tomatoes (I got my mini heirlooms from Trader Joe’s)
2 tbsp fresh basil
1 loaf of dense, crusty bread–sliced (I often use ciabatta bread)
1. Cut the bread slices in half diagonally and lay on a cookie sheet. Drizzle the slices with the 1 tbsp olive oil.
2. Broil the slices for a few minutes, watching carefully as they brown. Remove them when they’re nicely toasted.
3. Slice the tomatoes in halves or fourths, depending on how chunky you want the bruschetta topping to be.
4. Slice the mozzarella in quarters.
5. Gather up the basil and slice into thin strips.
6. Combine all ingredients into a big bowl.
7. Combine 1/8 cup olive oil with 1/2 tbsp balsamic vinegar and mix thoroughly.
8. Pour the oil and vinegar mix over the tomatoes, basil and mozzarella and mix gently.
9. Heap spoonfuls of the tomato mix onto the bread slices. Top only what is going to be eaten right away– it gets soggy if it sits too long.
10. Serve with lemonade and Pirate Booty outside in the summer sun.
Happy (almost) Summer, everyone!
Trista says
Delicious!!