Summer Recipes of Yummy Goodness

Bruschetta
(image not mine…I was too lame to take a picture. This picture was found here.)

This Sunday again found me at the Farmers’ Market, trolling for fresh summer produce. Ted’s youngest cousin had a birthday last week, and her party was on Sunday afternoon.  She is a fan of this bruschetta, so I happily made a batch to bring along.   There’s nothing like bruschetta to make you appreciate the bounty of summer…fresh, really ripe tomatoes, fresh basil, good quality olive oil…mmm.  Really, really good. The recipe comes from The New Basics Cookbook.

Bruschetta
12 to 14 fresh ripe plum tomatoes (about 1 3/4 pounds)
2 tablespoons minced garlic
2 tablespoons minced shallots
1 cup fresh basil leaves
1 teaspoon fresh lemon juice
Salt and coarsely ground black pepper, to taste
1/3 cup plus 1/4 cup extra virgin olive oil
3 cloves garlic, slivered
8 thick slices round peasant bread

1. Cut the tomatoes into 1/4-inch dice and place in a bowl.  Toss with the minced garlic and shallots.
2. Chop the basil coarsely and add to the tomatoes, along with the lemon juice, salt and pepper, and 1/3 cup olive oil.  Set aside.
3. Heat the 1/4 cup olive oil in a small skillet.  Saute the slivered garlic until golden, 2 to 3 minutes.  Discard the garlic and reserve the oil.
4. Toast the bread and cut each slice in half.  Arrange the slices on 8 small plates.  Brush the garlic-flavored oil over each slice, spoon the tomato mixture over the bread, and serve immediately.  The mixture should be at room temperature.

8 portions.

I adjust the recipe a bit. Instead of using peasant bread, I used a fresh loaf of French bread from the Farmers’ Market. I brush the bread with the garlic olive oil prior to putting it under the broiler, so that it gets crispy and yummy. This recipe made enough for about 20 pieces of bruschetta.

Miss Cherry is out of town, and on her way to the airport, she dropped off some lovely eggplants and tomatoes that she had picked in her friend’s garden. On Monday, I decided to make some baigan choka with it. I posted the recipe here, but I’ll post it again for you now:

Baigan Choka
1 globe eggplant, whole
2 or 3 cloves garlic, sliced
2 or 3 tomatoes, whole
1/2 small onion
salt and pepper

Preheat oven to 350 degrees
Poke holes in the eggplant, insert garlic slices into holes.
Place eggplant and tomatoes on a baking sheet.
Roast in 350 degree oven until eggplant gets soft and collapses.

Remove from oven, cool enough to handle. Scoop meat from eggplant. Smash with tomato, onion, salt and pepper.

Along with the pumpkin Ted’s mom and I cooked on Saturday, and some lamb curry, rice, and roti, it made for a perfect Labor Day dinner. Gosh, summer is great for the fresh produce, isn’t it?

This entry was posted in Recipes.

7 thoughts on “Summer Recipes of Yummy Goodness

  1. Yummy goodness. Mmmmmm.

    The first time I had bruschetta was when I went to visit a family friend in Italy. Oh, my goodness, was it ever good! And such a great use of the delicious tomatoes of summer.

    xo

  2. You make me want to leave work RIGHT NOW and run home to my kitchen. 🙂 Although, I might have to stop somewhere along the way to pick up fresh fruits and veggies…

  3. I love love love tomato bruschetta, but only with good end of summer tomatoes. No winter bruschetta for me.

    Last night I made bruschetta to go along with our Grilled Pork Chop dinner. Except I’m to cheap to buy tomatoes up here so I made a Caramelized Port Onion and Blue Cheese bruschetta. I failed to take pictures of the finished product, so I may or may not post it.

    I feel like we should have little bite sized appetizers at all meals! love ’em!

  4. Mmmmmmmmmm!! J, your food posts ALWAYS make me hungry! Thanks for posting the bruschetta recipe! Gives me yet another idea of what to do with all the produce we’ve got from our gardens (yes, that was gardens as in more than one!) this year!

    Hmm…Now I’m craving roti!

  5. Yummy, between you and C. I’ll never lose any more weight. I gained another three pounds just reading the ingredients.
    Hey, where’s that slice of pie you promised me?

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