Lisa Erickson mug

Every summer I hit that that point where I am looking for the perfect summer meal. My usual go to is a BLT. They are so good and refreshing on a hot summer day, but I can’t eat one every day. I try to find foods that have similar profiles but are completely different. 

I don’t have many requirements but I’m not going to sacrifice taste, time, or presentation. I also like something that I’m proud to serve guests. 

Bruschetta is the perfect sophisticated dish for a week night or a dinner party. I think BLTs were invented by someone who was looking for an easier way to make something like bruschetta. 

Think about it. There is a dressing, tomatoes, toasts, and lettuce. Very closely related. Many sandwiches are like that. 

I have been perfecting this recipe for years. Simple is better when making bruschetta. The ingredients speak for themselves. 

When my husband I want this for a meal we add more cheese. Many times, we even slice a couple extra pieces of cheddar to round out our meal with a glass of our favorite ice-cold beverage.

 

Bruschetta with Basil and Tomatoes (BBT)

 

1 French sourdough baguette, sliced and lightly buttered and toasted

3 heirloom tomatoes, sliced into bite size pieces

1 Tbsp extra virgin olive oil

3 Tbsp balsamic vinegar

1 Tbsp balsamic vinegar glaze

1/4 cup fresh basil leaves, chopped

1 cloves garlic, minced

1 tsp sugar

Salt to taste

Fresh ground Pepper to taste

1/2 cup shaved parmesan cheese

 

In a bowl, combine, tomatoes, garlic olive oil, balsamic vinegar, basil, and sugar. Add salt and pepper to taste.

Top the toasted bread with tomato mixture, and top with the shaved parmesan cheese. Drizzle the tops with the balsamic vinegar glaze and serve immediately. 

 

Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at wildchowrecipes@gmail.com.

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