I put my garden in a little late this year and so it took until today to get my first red ripe tomato. I went right out, bought a baguette from the new bistro/bakery, Cafe Zinc and headed home to make a batch of bruschetta. It was so satisfying to have a lunch made from fresh garden ingredients. Here's the recipe I used, but with bruschetta there are no hard and fast rules. Just use fresh veggies and good bread. Enjoy!
Anne's Bruschetta
1 large tomato, chopped
1 medium onion, chopped
1 small handful chopped cilantro (or basil depending on taste)
2 cloves garlic, finely grated
1/2 cucumber chopped small
1 t. balsamic vinegar
1 t. olive oil
salt
1 Loaf French Baguette
2-3T olive oil
2-3 drops white truffle oil (optional)
Slice baguette into 1/2 thick slices, brush with olive oil (I added a few drops of white truffle oil as well). Bake bread slices in a 400 degree F oven for 6-8 minutes. Spoon veggie mixture on top and eat.
