Sometimes. Just sometimes, I hit the ball out of the park. And friends, I hit the ball out of the park when I make bruschetta. Instructions below.
4-5 fresh tomatoes, heirloom tomatoes
fresh basil, cut
2 cloves garlic, minced
1 1/2 Tablespoons olive oil
1 teaspoon balsamic vinegar
salt to taste
crusty bread (I’ll keep it real here and tell you I use Costco baguettes. I buy them, freeze them, and thaw them when I need some decent bread)
More olive oil
Dice tomatoes and combine with garlic, olive oil, vinegar, and salt. Toss together and set aside.
Slice bread in 1/2″ thick slices. Using pastry brush, brush each slice of bread with olive oil. Brush both sides.
In largest fry pan, toast bread slices over medium heat (with additional olive oil in pan, just enough to cover surface).
When pieces are adequately browned, top with bruschetta tomato mixture and serve immediately.