Sunday, April 26, 2009

Fresh Tomato Bruschetta

For a time we lived in a lovely duplex on the lake. Our daughter was in college and much to my delight she came home every summer. She had two jobs and was working nearly eighty hours a week - not to count the hours (almost all of the rest) she spent with her friends. But some Friday evenings she ate dinner with us. It was a very informal meal we made together while talking; poached shrimp and fresh bruschetta. We ate, sitting on the living room rug, while the sun set over the lake shining through the wide white slats of our wood blinds. It was a beautiful time.

Fresh Tomato Bruschetta

4 garden ripe tomatoes, very finely diced
1/4 cup fresh basil, coarsely chopped
2 teaspoons fresh lemon juice
Sea salt
Freshly ground pepper
8 (1/4 to 1/2-inch thick) slices French or Italian bread
2 cloves garlic, halved

Combine all, except bread and garlic cloves. Grill or toast bread slices and rub one side with garlic. Cover each with tomato mixture. Eat while bread is warm! 

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