Remember that GIANT tomato I posted a picture of?
I turned it into Bruschetta.
Lots and lots of Bruschetta. Along with the mass amount of basil and peaches from Hood River, it was probably the best bruschetta ever.
I had the opportunity to make this bruschetta (as well as hummus, pita chips, chocolate covered strawberries and guacamole) for Colin's housewarming party this past weekend!
He has done an absolutely stunning amount of work on this old house in NE Portland. It truly looks beautiful. Check out his progress (with photos!) on his blog: http://skybridged.wordpress.com/
Anyway, back to the food.
Wait! There's more.
The hummus and lots of fresh veggies.
Chocolate covered strawberries (melted Trader Joe's chocolate chips with about 2 tbsp. of coconut oil in a double boiler and strawberries promptly dipped).
The real show-stopper was the Bruschetta, though.
It was fresh, well seasoned and so darn pretty!
It's super simple too! Best if made with locally grown veggies and fresh baked baguette bread.
- 2-3 cups diced heirloom tomato, (seeds removed)
- 1 large peach, diced
- 3 cloves garlic, finely diced or pushed through a microplane grater
- 1 large handful fresh oregano, finely chopped
- 1 large handful fresh basil, finely chopped + 20 or so whole leaves
- 1/2 Tbsp extra virgin olive oil
- 2 tsp high quality balsamic vinegar (I used a light balsamic, but feel free to use dark too!)
- Salt and fresh ground pepper, to taste
- 1 Baguette, sliced and toasted (I did mine for about 8 minutes at 350 in the oven)
- Toffuti (or other non-dairy) cream cheese
Stir in olive oil and balsamic and then finish with salt and pepper.
Spread cream cheese on each slice of toasted baguette.
Place a basil leaf on top of the cream cheese and then top with bruschetta mixture!
Be prepared to amaze your friends.
Thanks again to those who came out to the housewarming party!
Live long and prosper. And love your last few weeks of summery garden beauty :)