I may or may not have consumed a half of a baguette in the making of this post.
As I write this post, it's currently dark out, but the temperature is still in the sixties. To me, that indicates the dog days of summer are on their way. My apartment complex's pool opened today, corn on the cob was available in the grocery store, and my Dad is getting ready to plant his tomatoes in the ground. I'm getting ready to share some of my favorite summer food posts with you guys and I cannot wait. I'm starting off with an appetizer that I don't always make, but I know it's going to now be a staple.
I was making a batch of my favorite marinated mushrooms but ended up with almost double of the marinade. The only other ingredient I had on hand was tomatoes, so I soaked them in this delicious marinade and decided to make some bruschetta out of the marinated tomatoes. Does anyone else struggle with the decision of saying "bruh-shetta" or "bru-sketta"? I know technically that saying "bru-sketta" is correct but it doesn't feel right. I absolutely hate having to order Italian items on the menu. I am 50% Italian so I'm not really foreign to the pronunciations, but nothing is worse than having to pretend to pronounce "ricotta." Either you totally Americanize yourself saying "ric-ahhhh-tahh" or you come off as a pretentious jerk saying "ri-coh-tah," maybe even giving a tongue roll on the "r." Either way you end up struggling and I feel the same way, maybe even worse, about "bruschetta." However way you want to pronounce it, it's pretty darn good.
I was planning on making an eggplant lasagna but things changed and I ended up with a tub of ricotta cheese in my fridge. I keep getting food waste anxiety, so I needed to find some way to use it. Low and behold, it become the perfect cheesy accompaniment to my bruschetta. A spread of ricotta or even goat cheese is perfect.
1 tbsp minced garlic
1/3 cup minced shallots (2 shallots diced)
4 tbsp red wine vinegar
2 pints cherry tomatoes halved
1/3 cup roughly torn basil leaves (plus more for garnish)
1 tsp salt
1/2 tsp red pepper flakes
1/4 cup olive oil
1 baguette
ricotta cheese
drizzle balsamic
In a medium bowl mix together tomatoes, garlic, shallots, red wine vinegar, and basil. Season to taste with salt and red pepper flakes. Cover bowl with saran and place in the fridge to marinate for three hours. Meanwhile slice a baguette on the diagonal making half inch thick pieces. Preheat oven to 425. Brush the bread with olive oil and bake for 5 - 6 minutes, or until they are lightly browned on the edges. Remove from oven and allow bread to cool. Spread a desired amount of ricotta cheese on the bread and top with the marinated tomatoes. Drizzle balsamic vinegar over the toasts and serve with additional fresh basil.
1/3 cup minced shallots (2 shallots diced)
4 tbsp red wine vinegar
2 pints cherry tomatoes halved
1/3 cup roughly torn basil leaves (plus more for garnish)
1 tsp salt
1/2 tsp red pepper flakes
1/4 cup olive oil
1 baguette
ricotta cheese
drizzle balsamic
In a medium bowl mix together tomatoes, garlic, shallots, red wine vinegar, and basil. Season to taste with salt and red pepper flakes. Cover bowl with saran and place in the fridge to marinate for three hours. Meanwhile slice a baguette on the diagonal making half inch thick pieces. Preheat oven to 425. Brush the bread with olive oil and bake for 5 - 6 minutes, or until they are lightly browned on the edges. Remove from oven and allow bread to cool. Spread a desired amount of ricotta cheese on the bread and top with the marinated tomatoes. Drizzle balsamic vinegar over the toasts and serve with additional fresh basil.
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