The first tomatoes of the season have arrived! It may be cliche…but I had to make bruschetta. It’s so simple and lets these beauties shine. I prefer a light vinegar instead of balsamic because I find it’s heavier flavor tends to overwhelm. You do you…
How I make summer bruschetta:
- Take a handful of cherry tomatoes and slice in half or quarters, depending on their size. Toss with a splash of lemon vinegar and oil, season with salt & pepper. Add some fresh herbs in there too!
- Toast some crusty bread, even better pan fry some bread slices in olive oil…but the toaster does the trick!
- If you’re feeling cheesy, spread a layer of goat cheese or ricotta onto your toasty bread.
- Simply spoon the tomatoes on your bread and enjoy.
It’s so simple, so satisfying, & one of my favorite warm weather go-tos.