Summer Cooking

I went to Trader Joe's this past week and bought a beautiful potted basil plant for under 4 bucks!  Pre-packaged basil is usually at least 3-4 dollars, and wilts underneath the plastic wrap.  With a basil plant, you can have fresh basil every day, any day.

And so, what would one do with endless amounts of basil?
Make bruschetta, of course!

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Felicia's Summer Bruschetta Recipe
Ingredients:
4 roma tomatoes
2 cloves of garlic
1 cup fresh basil
1/4 cup virgin olive oil
1/4 cup balsamic vinegar
1 loaf coarse whole grain bread
Salt, to taste

1. Wash and dice roma tomatoes, set aside in bowl.
2. Chop basil, add to tomatoes.
3. Stir in 1/4 cup of virgin olive oil & balsamic vinegar.  Add salt to taste.
3. The key to the bruschetta is in the thickness in the bread.  Cut it too thick, and the bread won't fry evenly; cut it too thin and the bread will burn.  Aim to cut into 1/2" slices.
4. Chop off one end of the garlic clove, then rub garlic into each side of the bread. (the coarse bread helps to retain the garlic bits when you rub it into the bread; and when you pan fry it, the flavors come out really nicely)
5. Heat olive oil in frying pan; cook until both sides are a golden brown.
6. Spread tomatoes and basil on top of bread, and eat when it's still hot.

Can you say garlicky deliciousness?

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