Summer is coming, despite what ads for Game of Thrones may have you believe. With summer comes an explosion of extraordinary fruits and vegetables, but you don’t have to wait for the best of the best to enjoy a burst of fresh flavor, this recipe works great with grape tomatoes in the middle of winter!
Tomato Bruschetta Topping
1 dry pint grape tomatoes, halved (or quartered, if you prefer)
1 tablespoon extra virgin olive oil (this is the time to use the good kind
1 clove garlic, minced or grated
2 basil leaves
kosher salt & pepper to taste
In a medium sized bowl, combine tomatoes, olive oil and garlic.
Then, chiffonade your basil. Chiffonade is a fancy word meaning to cut into ribbons. Here’s how:
Stir those emerald green ribbons into the tomatoes and season with salt and pepper, and voila! You can use this bruschetta topping to top slices of baguette, or grilled chicken, roast pork loin, a perfectly seared steak: the possibilities are almost endless. And at less than 60 calories per serving (this recipe makes 4 servings) it’s a guilt free addition to your menu.