Hurry! Before time runs out!

With less than three weeks before summer's end (though, one can't really tell based on the scorching temperatures we've been getting lately), I plan on taking full advantage of whatever precious time I have left with summer produce. I'd mentioned the peach cobbler previously, but here's another summertime favorite: Tomato Bruschetta.

It's so flippin' easy, you don't even need a set "recipe." All you need is the usual cast of characters:


Fresh tomatoes (I used different colored tomatoes because it looks purty) and fresh basil (the amount is to taste really, but I happen to LOVE basil). Not pictured: salt and pepper to taste.

So you chop all these up and put them in a bowl. Unfortunately, you have to leave them alone for a little bit so all the flavors can marry. Waiting is the hardest part of the process, but it's totally worth it.


I guess I could've chopped these up smaller, but the knife I was using at the time was complete crap.

While you're waiting, take a loaf of your favorite bread and slice it into 3/4" thick pieces. Throw the bread slices onto a grill until they get nice and crispy and get delicious-looking grillmarks. Then take a clove of garlic and rub it on the surface of the toast. Since the surface is rough, garlic gets nestled into the little nooks and crannies on the toast.

Once the bread is toasted and garlic-rubbed, top it with the tomatoes. And then you get this beauty:



I opted to top the bruschetta with a little bit of olive oil and some Fig Balsamic Vinegar from The Girl and The Fig. The balsamic added a tart sweetness to the plate, pairing deliciously with the juicy tomatoes.

Suggested wine pairing: Castello Di Amorosa Pinot Bianco, but if you're nowhere near Calistoga and are looking for a more commerically-available option, the Robert Mondavi Fume Blanc would be my next pick.