So, there's this one place on the farm that is probably my favorite - and simultaneously least favorite - part of the sprawling crops. The hoop house...it's so absurdly hot. On a 100* day, the inside of the hoop house makes the air outside this plastic bubble feel like air conditioning. But, while the whole farm smells of fresh air, nature...life...the moment I walk into the hoop house, the intoxicating combination of ripe tomatoes and fresh, aromatic basil lures me in. With the exception of a ripe, fuzzy peaches, I can think of few scents that are more reminiscent of all the glory of summer.
When you have such lovely, fresh, incredible ingredients to work with, I hate to muddle or cover them with extra...anything! The tomatoes and basil I brought home from my work at the farm were begging to be combined and the hot, humid weather only supported the argument for simplicity. And so, our dinner of lightly buttered, perfectly toasted french bread slices and the freshest bruschetta was born.
We paired this gorgeous summer dish with a fresh spinach salad and goat cheese-stuffed, bacon wrapped dates, but it would be AWESOME over top of a moist, grilled chicken breast or even a nice light fish. I think it could even work with a thinly sliced skirt steak over a bed of greens. And the lovely "juice" you'll have left over in the bowl when you've finished devouring the bruschetta? I recommend trying it as a nice salad dressing. :)
Bruschetta
makes about 2 cups
2 medium-sized ripe red tomatoes
1/4 cup cherry tomatos (optional)
1/4 cup fresh basil leaves
1 heaping tsp minced garlic (about 1 clove)
drizzle of olive oil (up to 1 Tbs)
splash of balsamic vinegar (a tsp or 2)
salt and pepper to taste
*If you want to serve this with toast, as we did, slice a french baguette (or something similar). Lightly butter the slices on one side. Place, butter-side up, on an oven rack and place under the broiler. Broil until golden-brown.
Meanwhile, chop up the tomatoes - you decide the size; much like salsa, I think everyone has their own preferences! Don't bother with removing seeds, peel, etc.; just toss the rough spots where the tomato once hung from the plant vine. Place into a small bowl. Roll up the basil leaves and slice thinly. Add the cut basil leaves and garlic to the tomatoes. Drizzle with olive oil, splash with balsamic, and sprinkle with salt and pepper. Toss, scoop onto your fish/chicken/warm bread, and enjoy the taste of summer.
Terrific Tomatoes
Vitamin A - bone and tooth growth; skin and eye health; membrane health; regulates gene expression; aids in immune function; necessary for reproduction
Vitamin C - collagen synthesis (for bodily connective tissues); increases immune defenses; necessary for proper thyroid function; potent antioxidant; required for amino acid metabolism; increases iron absorption
Vitamin K - necessary for protein synthesis for bone mineralization (hardening) and blood clotting
Potassium - helps maintain cell integrity; maintains normal fluid and electrolyte balance; assists in nerve impulse transmission and muscle contractions; needed for reactions like protein synthesis
Manganese - antioxidant; improves wound healing; assists in energy metabolism
We paired this gorgeous summer dish with a fresh spinach salad and goat cheese-stuffed, bacon wrapped dates, but it would be AWESOME over top of a moist, grilled chicken breast or even a nice light fish. I think it could even work with a thinly sliced skirt steak over a bed of greens. And the lovely "juice" you'll have left over in the bowl when you've finished devouring the bruschetta? I recommend trying it as a nice salad dressing. :)
Bruschetta
makes about 2 cups
2 medium-sized ripe red tomatoes
1/4 cup cherry tomatos (optional)
1/4 cup fresh basil leaves
1 heaping tsp minced garlic (about 1 clove)
drizzle of olive oil (up to 1 Tbs)
splash of balsamic vinegar (a tsp or 2)
salt and pepper to taste
*If you want to serve this with toast, as we did, slice a french baguette (or something similar). Lightly butter the slices on one side. Place, butter-side up, on an oven rack and place under the broiler. Broil until golden-brown.
Meanwhile, chop up the tomatoes - you decide the size; much like salsa, I think everyone has their own preferences! Don't bother with removing seeds, peel, etc.; just toss the rough spots where the tomato once hung from the plant vine. Place into a small bowl. Roll up the basil leaves and slice thinly. Add the cut basil leaves and garlic to the tomatoes. Drizzle with olive oil, splash with balsamic, and sprinkle with salt and pepper. Toss, scoop onto your fish/chicken/warm bread, and enjoy the taste of summer.
Terrific Tomatoes
Vitamin A - bone and tooth growth; skin and eye health; membrane health; regulates gene expression; aids in immune function; necessary for reproduction
Vitamin C - collagen synthesis (for bodily connective tissues); increases immune defenses; necessary for proper thyroid function; potent antioxidant; required for amino acid metabolism; increases iron absorption
Vitamin K - necessary for protein synthesis for bone mineralization (hardening) and blood clotting
Potassium - helps maintain cell integrity; maintains normal fluid and electrolyte balance; assists in nerve impulse transmission and muscle contractions; needed for reactions like protein synthesis
Manganese - antioxidant; improves wound healing; assists in energy metabolism
