Summer Cooking: Bruschetta

In our continued effort to get the most out of our summer tomatoes, basil AND a fresh loaf of sourdough bread, I decided to make bruschetta Sunday for our World Cup snack. Why have I never made this before??? It’s so simple and impossibly delicious. I used The Pioneer Woman’s recipe as my jumping off point, but I deviated in that I used Roma tomatoes instead of cherry. I also used sourdough instead of baguette. But everything else is the same. Per usual, I’ll link below here and post below: https://www.thepioneerwoman.com/food-cooking/recipes/a10462/bruschetta/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_prog_org_us_18891731492&gad_source=1&gad_campaignid=18891732851&gbraid=0AAAAABxutSoHuON2M5YJau9k6UXsa_vgD&gclid=CjwKCAjwsfzSBhB5EiwAOGyqSbRrSLNtmdUV0w8T4O9FnG7zhTw9KeRxAOf0HYc3e0Rou3qqdGEXXBoCpzUQAvD_BwE

Ingredients

1. In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
2. Add the tomatoes, balsamic, basil, and salt, and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
3. Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half of the butter in a large skillet and toast half the bread on both sides, making sure they’re nice and buttery. Cook until golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.
4. To serve, give the tomato mixture a final stir, then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.