Farm Table's bruschetta
Nothing quite screams summer like bruschetta! While your home garden may not yet have fresh tomatoes, many farmer’s markets will, and we are featuring them in our dishes at the restaurant now!
Not being a chef, I admit that I look for precise instructions. But, I’m trying to channel my inner chef and heed Sarah’s advice: “I don’t have exact ratios; it’s all to taste.” Rather than guess at the ratios, which Sarah says people then follow precisely and don’t get good results, she’s leaving it up to us! So, don your apron and open up your mind and taste buds to the exciting possibility that you too can make the perfect bruschetta!
- Fresh tomatoes
- Olive oil
- Salt and fresh ground black pepper
- Fresh sweet basil leaf chiffonade (leaves can also just be left whole)
- Fresh minced garlic
A Few Notes:
- Chiffonade is a slicing technique in which leafy green vegetables or herbs (like basil) are cut into long, thin strips. To do so, stack your leaves, roll them tightly, then slice the leaves perpendicular to the roll.
- Enjoy right away, or leave at room temp for the day. Eat on toasted crostini with or without your favorite soft cheese.
- You might also try rubbing your toasted bread with garlic to provide even more flavor.