FIRST KITCHEN BLOGS

Tomatoes- tis the season.  Its hard to believe that the lush red tasty tomatoes we are seeing at the market now have any resemblance to the ones we see in the winter.  So take time to enjoy them any way you can.   Regular, hierloom, cherry or grape- they're all tasty.  For example try a Caprese salad -we can show you how.   Or how about bruschetta with fresh tomato topping as an appetizer for your next outdoor barbecue.  (You can use that basil you have growing in your herb pot too.) 
                                           

Bruschetta with Tomato-Basil Topping

(About 4 servings)

Grilled toast rounds

16 slices French bread (or about 8 slices Italian bread)

2 tablespoons olive oil

1 garlic clove

Brush both sides of bread slices with olive oil and place on medium hot grill; grill until lightly brown; turn and grill other side.  Remove from grill and rub one side of toasts with garlic.  Serve with Tomato- Basil Relish (below).

Tomato-Basil Topping

1 cup chopped fresh tomatoes

2 tablespoons finely chopped onion

1 small garlic clove, minced

1 teaspoon olive oil

1 teaspoon balsamic vinegar

2 tablespoons chopped basil

Salt

Pepper

Mix tomatoes, onion, garlic, olive oil, vinegar in a small bowl. Stir in basil and season with salt and pepper to taste Cover and let stand about 30 minutes. Garnish with basil springs and serve.