classic bruschetta.

I really, really despise driving.

I mean, I’ll do it in a pinch of course, but I’m much better suited to playing DJ on the radio, organizing our snack bag, and sticking my head out of the window to wave at the folks who let us pass.

I mean, we really wouldn’t want me driving anyway.

Because my inner auto-pilot forces me to get off at the wrong exit on every single freeway.

What’s more, I have THE worst sense of direction on the face of the planet.

Mr. Peaches and I went to Napa last weekend, and I literally could NOT find my way back to the tasting room after visiting the restroom at one winery.

You can’t take me anywhere.

Thankfully, Mr. Peaches doesn’t mind taking the driver’s seat.

Except for the times that I’m giggling and texting my friends on my iPhone, because I suspect it makes him feel like I’m his teenage daughter rather than his wife.

He probably doesn’t like that at all.

But he DOES like this bruschetta.

Along with the rest of his family, who gobbled it up at a recent cocktail hour.

This simple recipe, which I snagged from my fabulous girlfriend Meghan, is even more heavenly with the addition of garlic-rubbed toasty bread.

Mmm mm mmm.

So I suggest you run (but probably not drive) to your local farmer’s market this weekend, grab the fattest tomatoes you can find, and make this bruschetta.

That would be a good idea indeed.

xoxo,
peaches and cake

Bruschetta
Slightly adapted from Meghan W., Chicago, IL
Makes 3 cups
Time: 1 hour, 45 minutes

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  • 2 ½ lbs. beefsteak or on-the-vine tomatoes (about 3 extra-large beefsteak or 6 medium on-the-vine tomatoes), preferably organic
  • ½ cup finely diced yellow onion (about 1/3 large onion)
  • 1 tablespoon minced garlic (about 4-5 small cloves)
  • 1 tablespoon chopped fresh basil (about 3 large leaves)
  • 3 – 4 tsp. good-quality extra-virgin olive oil
  • 2 – 3 tsp. good-quality balsamic vinegar or balsamic glaze
  • ¼ – ½ tsp. sea salt (start with ¼ tsp. then add more to taste)
  • Fresh ground pepper, to taste
  • 1 Parisian baguette
  • 3 Tbsp. salted butter, melted
  • 1-2 garlic cloves

Core the tomatoes by inserting a knife about 1 inch into the tomato. Rotating the tomato as you cut, carve a full circle around the stem end, keeping the point of the knife angled towards the center. Remove the core. Then cut tomatoes into half width-wise. Squeeze out seeds and juice under cold running water in the sink, leaving the meaty party intact. Dice into evenly-sized small cubes with a very sharp or serrated tomato knife.

Combine diced tomatoes with diced yellow onion, chopped basil, olive oil, balsamic vinegar, salt and pepper. Season to taste. Cover and refrigerate for at least one hour before serving.

Meanwhile, turn oven to broil. Slice baguette into medium-thick slices with a serrated knife and place on a rimmed baking sheet. Brush each side with melted butter. Place pan in top tray of oven and broil for about 30-45 seconds per side or until lightly golden brown. Keep an eye on them so that they don’t burn. (Alternatively, you can bake at 425˚F for about 8 minutes per side or until golden brown).

Remove pan from oven. Slice the tip off of 1-2 cloves of garlic. While the bread is still warm, rub flat end of garlic clove onto each side of bread, letting garlic “melt” into the bread.

Arrange garlic bread in a bowl or on a serving platter alongside bruschetta. Allow guests to dollop bruschetta on top of garlic bread with a spoon.

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