One of the things I love about summer is our tendency to relax the rules a little bit. The kids stay up later. I sleep in a little longer. And our meals become more casual, especially dinner. After a long summer day of fun, the last thing I want to do is cook a big meal in a hot kitchen.
I often turn to this easy homemade bruschetta for a quick and delicious summer dinner. It may not seem like a fitting meal, but the juicy tomatoes combined with garlic and basil placed atop crusty, toasted bread is perfect for a hot summer night.
EASY HOMEMADE BRUSCHETTA
1 loaf of Italian or French bread/baguette, sliced
1 pint cherry tomatoes, quartered (if the tomatoes are large, you can cut the quarters in half)
2 small cloves garlic, minced
2 tablespoons + 2 tablespoons extra virgin olive oil
6 basil leaves, cut into a chiffonade
Kosher salt and freshly ground pepper to taste
1. Preheat oven to 425 degrees Fahrenheit.
2. In a small bowl, mix 1 tablespoon olive oil and the garlic together.
3. Place the sliced bread on a baking sheet and brush the oil and garlic mixture over each slice with a pastry brush. Toast the bread in the oven for 5 minutes or until golden brown.
4. In a medium bowl, combine the tomatoes, the leftover garlic and olive oil mixture, and the additional 2 tablespoons of olive oil until combined. Season with salt and pepper.
5. Spoon the tomato mixture over the toasted bread, and serve.
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