Friday, September 7, 2012

NomNom:Tomato Crostini

So this past week I started having what I thought might be seasonal separation anxiety. I know there isn't a legitimate medical diagnosis for it (I asked the boy, just to be sure) but I started feeling really anxious that summer is over. I dunno. I looked at all the the fresh basil that was still sprouting outside and felt like I just wasn't 100% ready for fall. There are still hints of summer still around whether it be from the humid weather we've been having lately or from the fresh produce I still see at the farmer's market, and that makes it even harder to let go.

I know that pretty soon hints of cool air will greet us in the morning, which also means the basil growing outside will no longer be thriving. Sadness. For this reason alone, I've been on a basil kick recently just so I can optimize this beautiful, fragrant herb I always have at hand and the most recent recipe I made was this ridiculously easy crostini. It was even better because I didn't have to make a trip to the supermarket to buy any of the ingredients needed because I already had everything in my kitchen.

This can be made to be eaten as an appetizer, a side dish, or just as a snack. It's easy, healthy, and so flavorful. Again, did I mention how easy this was?

Have a great weekend. xo

Ingredients (adapted from Bon Appetit magazine Aug 2012) Serves 6-8
2 lb ripe tomatoes, cored, halved, seeded, chopped into 1/4" pieces (I used grape tomatoes)
3 garlic cloves, 2 minced, 1 halved Sea salt and freshly ground black pepper
3 Tbsp extra virgin olive oil plus more for drizzling
1 Tbsp red wine vinegar
1 loaf ciabatta or baguette, cut on a diagonal into 1/3"-thick slices, toasted or grilled
1/4 cup packed fresh basil leaves, coarsely chopped

1. Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper.

2. Add 3 Tbsp oil and vinegar; toss to mix well. Cover and let tomateos marinate at room temperature, stirring occasionally, for 2-3 hours to allow flavors to develop.

3. Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in a bowl and toss well.

4. Season with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.

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