Tomato & Basil Bruschetta

 At the beginning of July, I had the true privilege to join my best friend at his family cottage and cook for his family - including a few cousins that were even joining us from South of the Border!

As many of you who follow along my journeys will know (and thank you so much for the support along the way) my hubby and I recently got back from our Honeymoon to Italy - so with those bright fresh flavours of pomodoro and basil on my tongue you know your girl was making an Italian inspired dinner! 
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So, to start I connected with my new found inner Venetian
​and presented an offering of Cicchetti!
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The selection for the evening included a Curried Tuna, a Brie with Fig & Fresh Thyme, and this fresh Tomato & Basil Bruschetta -
which was a true party hit for sure!

​Make it for yourself this summer and let me know what you think!

You'll Need: 

• 12 vine tomatoes
• 1 tsp salt
• 1/2 small red onion
• 1 small bunch (about 1 tbsp total) fresh parsley, finely chopped
• 6 - 8 large pieces of basil, julienned
  Plus, a few more pieces for garnish.
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 1 - 2 tbsp balsamic vinegar
• 1 tsp fresh lemon juice
• salt & pepper to taste

And, don't forget the Crostini!
For that, you'll need: 

• 1 baguette
• olive oil

OBC Tip: The yummy salty tomato juice that's left in the bowl after you salt the tomatoes can definitely be used to enhance a broth, be used to make rice or even risotto, or could be used alongside some vodka in a tomato-based cocktail such as a bloody mary or Canadian caesar.

1. Start by washing, drying and then chopping up your tomatoes.
   
   
2. Next, you're going to want to get out some of their water. So, to do this, add them to a sieve or colander over a bowl and gently toss them with about 1 tsp of salt. Allow about 10-minutes for the tomatoes to release all of their water, and juices. Then, transfer them into a larger bowl.
   
   
3. Add in your finely chopped onion, parsley, basil and garlic. Toss, and taste now, so you can see just how fresh it is, before moving onto the next step.
   
   
4. Add in the olive oil, the vinegar (I'd start with 1 tbsp and then add accordingly), lemon juice and pepper. Taste again, and adjust seasonings with salt if needed.
   
   
5. Set aside, while you make the crostini! To make the crostini on the stovetop, you can simply get out a frying pan or a grill pan, generously coat the bottom in oil, and add in your cut baguette pieces. Drizzle with olive oil again before turning over and toast until golden brown. To make the crostini in the oven, pre-heat your oven to 400°F. Place the cut baguette on a cookie tray and drizzle generously with olive oil. Toast for 6 minutes, flip and drizzle with more oil, and then toast for another 4 - 6 minutes depending on how crunchy you prefer your toasts. 
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6. Then, move your crostini to a serving platter and put a heaping spoonful of your mixture on top. Finish with a few additional ribbons of basil and serve immediately - with napkins!

A big thank you to Joel, and his family, for welcoming me in and enjoying the food I prepared for them that night! And, thanks so much for asking for the recipe! I hope you all can make this to enjoy among company, friends & family again!

Cheers!