You may or may not know this about me, but I have a love/hate relationship with tomatoes. Until I was about 20, I had a hate/hate relationship with tomatoes. As a child my dislike for tomatoes was super distressing because I wanted to be just like Harriet the Spy and she only ate tomato sandwiches. After several attempts trying tomato sandwiches, tomato gravy (this is the south, yall), and even tomato pie, I came to bruschetta. Guess, what? I LOVED bruschetta. My tomato savior had arrived!!!
The thing about bruschetta is that you can eat it for breakfast, lunch, dinner, snack, fancy hors d’ourves, etc. There’s a million variations, and they’re all delicious… but this is my favorite way to eat bruschetta.
What you need:
baguette
butter
cherry or grape tomatoes (I used a mixture of red and yellow heirloom grape tomatoes)
fresh basil
olive oil
garlic
feta cheese
balsamic vinegar
salt and pepper
I’m not putting measurements because this isn’t really a recipe and I’ve certainly never measured out ingredients for bruschetta. Just go with your gut on this one. 🙂
Cut the tomatoes lengthwise. If they’re still a little too chunky, also cut them width wise. Slice the basil into thin strips and mince the garlic. Add the garlic to a few tablespoons of olive oil and heat in a skillet for 30-40 seconds until the garlic is golden. This step IS necessary!! Then, throw the olive oil and garlic into a bowl. Add the tomatoes and basil to the garlic + oil. Splash in a good amount of balsamic. I LOVE balsamic so I splash in a really good amount, but you can add as much as you like. You do you. Add some feta, salt, and pepper and let your mixture rest for a while. I’m not sure if the “resting” part actually does anything, but recipes are always calling for sauces and marinades to “rest” so I figure this works for bruschetta as well.
On to the baguette! Slice the baguette. Throw some butter onto a skillet. I suggest using the same skillet you used for the garlic. No need to wash. Brown your baguette slices in the butter. Easy as pie.
Sometimes I will brush olive oil on a baguette and place it in the oven for a few minutes to get toasty. This isn’t a bad alternative, but using the skillet is always my #1 choice.
Look at my sister being a bruschetta model!! To serve, spoon the tomato mixture over each slice of bread. Voila, you have the best ever bruschetta!
Key Lime Pie is the quintessential Floridian dessert. I, however, prefer ice cream to pie- thus I’m sharing Key Lime Pie Ice Cream with you today! I’ve made this recipe several times this summer, and it’s been a big hit!
In a bowl, combine milk, lime juice, heavy cream, salt and sweetened condensed milk. Whisk and combine. Pour the mixture into your ice cream maker (I use the Kitchenaid ice cream attachment) and freeze according to manufacturer’s instructions.
