Good food is very often, even most often, simple food.
This summer tomato bruschetta recipe is about simplicity.
A few quality seasonal ingredients, fresh summer tomatoes, a good splash of olive oil, fresh garlic, a small handful of chopped parsley, a few grinds of salt and pepper, and good crusty bread is all that is needed.
Getting a little closer to the abundance of seasonal food choices is a journey we should all embrace more often.
Summer Tomato Bruschetta
Recipe by Bailey Knapp
1-1/2 -2 pounds, mix of ripe summer tomatoes
5-6 Tablespoons olive oil
Fresh Parsley, chopped (reserve a small amount if plating)
2 large garlic cloves, minced
Kosher Salt and freshly ground black pepper
Grilled or toasted crusty bread for serving
Chop tomatoes and place them in a colander over a bowl or sink to drain the juice. When the tomatoes are well drained, add the garlic, parsley, and olive oil. Season with salt and fresh ground black pepper. Spoon over toasted or grilled bread.
Sprinkle finishing sea salt or a flaky salt (such as Maldon), and a final sprinkle of parsley.
Balsamic glaze (store bought in the bottle).