Fresh basil and heirloom tomatoes
Here is a wonderful little summer recipe for you:
Bruschetta
1 3/4c. tomatoes
1/3c. kalamata olives
1T. capers
1/4c. basil
1T. olive oil
1T. balsamic vinegar
salt to taste
pepper
1/4c. red onion
Chop all ingredients finely and serve on buttered bread broiled in the oven sprinkled with Parmesan cheese.
Makes a lovely lunch or appetizer.
I use my day old (or two day old) loaf of French bread for this and I actually prefer it to fresh bread because the tomatoes and other ingredients don’t tend to soak into the bread as much making it much crispier on the surface.
LOOOve the photos, Meg!
I can not wait to try this recipe. Your pictures are great. The first one looks like something your mom would paint.