summer on a cracker

06Aug08

Summer is definitely the best season for lazy cooks. So long as they’re lazy cooks who like produce, anyway. And guess who fits into that category? Yeah. Don’s mother’s tomatoes were dinner a couple of nights ago, in the form of this fast and simple bruschetta. A few minutes of chopping beats standing over the oven any day! Honestly, we didn’t mean to eat nothing but bruschetta for dinner, but it was so good that we’d polished off the whole batch before we knew what we were doing.

Classic Bruschetta

One of the best things about this recipe is its sheer flexibility. Use as many tomatoes as you want! Chop in whatever herb is growing best in your garden, or just throw in the dried herbs you like. Add diced red onion, or kalamata olives, or little chunks of mozzarella cheese. Toss in whatever you’d like, omit what you don’t. It’ll taste awesome, I promise.

About 3 cups of chopped tomatoes (I happened to have four on-the-vine tomatoes and four romas sitting around, so that’s what I used)
3 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste

Once you’ve got all the tomatoes chopped, pop them into a strainer and gently move your hands through them over the sink to get as much of the excess liquid out without crushing them. You can also simply seed your tomatoes before chopping them, with a spoon or by slicing off the top and squeezing them over the sink, but I like to have the seeds and gel in the mix — just not a lot of extra liquid. Transfer the tomatoes to a bowl and add the herbs, salt and pepper, and vinegar and oil. Stir gently to combine, and allow to sit for about five to ten minutes before serving to let the flavors combine.

Normally, I’d serve these on toasted slices of baguette, but it was a lazy night and I’d picked up a big bag of pre-toasted garlic and parmesan ‘panettini’ bread crisps (no relation to Hayden Panettiere, as far as I know). That’s what you see in the picture above. They were okay; I think I would have preferred the crunchy/soft combination of the bread slices as opposed to just crunchy.

Advertisements


No Responses Yet to “summer on a cracker”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: