Summer Entertaining
Southern Socials
Tomato-Basil Bruschetta
Bruschetta is summer simplicity as its finest. Grilled bread makes a wonderful appetizer when served with a blend of homegrown tomatoes in particular. Multigrain Baguettes ground this version, however consider Ficelle or Rustic Batards for an equally delicious take. The recipe works well with any type of tomatoes you have growing in your garden too so from heirloom to cherry & grape, it’s bound to be lovely. Learn how to make an appetizer friends will rave over.
Tomato-Basil Bruschetta
makes 4 servings
2 medium tomatoes, seeded & diced
A handful of grape tomatoes, cut in half
1 Tbsp each olive oil, balsamic vinegar & chopped fresh basil
1 small garlic clove, pressed
Kosher salt & freshly ground pepper
Multigrain Baguette, sliced
Olive oil
1 garlic clove, cut in half
Garnish: Fresh basil leaves
Stir together the first 6 ingredients in a medium bowl. Season with salt & pepper. Set aside. Brush the baguette slices with olive oil. Grill over Medium-High heat {350-400 degrees} until toasted, a few minutes per side. Rub the cut side of the garlic on the toasted bread. Garnish the tomato mixture with fresh basil leaves & serve with the bruschetta.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Store & Use Fresh Basil
Basil leaves are tender so it’s best to pluck them from plants just before using them. However bouquets of snipped basil may be placed in a bit of water & stored on the countertop several days in a bright location in your kitchen. If purchasing basil from the market, opt for plants if available or keep the leaves in the container they were purchased in up to 2 days in the refrigerator.
The Technique
Basil leaves have a tendency to wilt quickly. Add them as a garnish to plates just before presentation to guests. When using them over baked or sautéed foods, scatter the small leaves over warm & not piping hot items to ensure they do not turn brown.
The Tune
“Irresistible You” Bobby Darin
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