This is one of the only recipes I have where I think it's acceptable to just give vague amounts.


I hate cooking that way. I wish I could be like a little old Italian lady who uses measurement phrases like "a pinch in my hand" and "oh just a little" and "you'll know when it's right" and "no, I don't drink wine while cooking." None of those are me. Especially the wine one.

BUT this recipe really is a kind of dump-in-as-you-go kind of recipe. So, take a good hard look at this picture; note the amount of tomatoes vs other ingredients. And taste it as you go! Worst case scenario you end up overdosing on bruschetta in the process of making it for your guests. Big deal. They'll appreciate your valiant attempts to please them, at the cost of your extreme garlic breath.

the recipe

ingredients


  1. 2 packages cherry tomatoes, all red or multi colored, quartered
  2. Red onion, diced small
  3. Fresh garlic, minced
  4. Basil, juliened
  5. EVOO
  6. Balsamic glaze
  7. Salt and pepper

directions


  1. Put all your tomato quarters into a big bowl.
  2. Add some onion and garlic.
  3. Add your basil (I like a LOT of basil, FYI).
  4. Start tasting! Want it more oniony or garlicy? Add more. Simple as that.
  5. Once you get to the perfect combo, add some EVOO to help it mix together.
  6. Salt and Pepper.
  7. Top with as much balsamic glaze as your heart desires!
  8. Serve with toasted baguette* and parmesan cheese. Enjoy!


For your toasty bread:

  1. You need a long+skinny loaf of bakery bread (French, Italian, ciabatta).
  2. Cut into small round slices
  3. Spread out in a single layer on a cookie sheet, spray with pure EVOO cooking spray (that's my little timesaving trick) and salt and pepper.
  4. Bake slices at 350 degrees for about 15 minutes. Flip and cook a little longer if you wish.