Cheesy Garlic Summer Bruschetta
Adapted from The Foodie Physician
Bruschetta is the essence of summer, when all the hard work in the garden comes to a brilliant colorful climax in an appetizer that is so simple you don’t even really need a recipe to make it. It’s time to let the tomatoes shine in magnificent glory and bask in a light balsamic olive oil bath on top of little toasts with bright green ribbons of basil.
I am in love with this simple dish — I feel I just must photograph it, write about it, sing its praises. I’ve made it three times now this summer so far and each time am just amazed at how wonderful it tastes. It’s a pleasure for the palate, a visual treat for the eyes, a sensory experience that is to be savored before the chill of fall and winter invades upon the color, warmth and splendor of summer.
My latest version of bruschetta is a simple twist on the classic I’ve been playing with from The Foodie Physician. I had to diverge a bit from hers, so I infused the oil with garlic, then brushed the bread with it and melted Asiago cheese on the garlic toast before topping it with the tomatoes. It’s a simple little twist that makes the bread a little more crunchy and adds a creamy cheesy undertone, another dimension to the dish. I use it to help me celebrate and cherish the last of our warm days.
- 1 clove garlic, peeled and smashed with the side of your knife
- 1 - 2 Tablespoons Olive oil
- About 2 cups of chopped fresh tomatoes
- 1 teaspoon balsamic vinegar
- Several fresh basil leaves
- French bread slices
- Shredded or sliced Asiago or Parmesan cheese
- Put the garlic and the olive oil in a bowl together to mingle.
- Chop the tomatoes into small chunks (or cut cherry tomatoes in half).
- Gather several basil leaves of roughly the same size, pile the leaves on top of each other and roll them into a log. Slice the leaves crosswise in very thin strips.
- Take each slice of bread and brush lightly with the garlic-infused olive oil. Top the toasts with cheese and set them in the oven to melt the cheese(s).
- While the toast is in the oven, in a medium mixing bowl, mix the chopped tomatoes with the balsamic mixture. Chop up the garlic and add it, if desired.
- Serve the toasts topped with the tomato mixture.
If you want a stronger garlic bite, chop up the garlic and add it to the tomato mixture. If you want a light hint of garlic, just use it to scent the oil.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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