Summer solstice is a month away, but we are ready for summer now! The bees are buzzing about, and the pair of resident Canada geese has been circling the building in search for food. I'm hoping we will see some chicks in a couple of weeks.
This past weekend was hot and sunny. I took out my giant sun hat and visited a local garden center with Bill. We got a bunch of flowers to spruce up our balcony. In addition to flowers, we also got basil, "mojito" mint, and catnip--before it had a chance to take root my cat already bit off a piece! With our balcony filled with plants, our fingers are crossed for an aphid-free summer.
When it gets hot out, there's nothing like a refreshing drink with homemade appetizers. Bruschetta is always appetizing and a crowd-pleaser. It just brings out all the flavors of summer. You can use homemade or store-bought baguette. Stay tuned for a post on homemade baguette!
Ready for Summer Bruschetta
Makes 4 servings
3 cups various tomatoes (roma, cherry, grape), chopped
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar, chopped
2 tbsp extra virgin olive oil
2 garlic cloves, chopped
Salt & pepper
1 baguette, 3/4 in to 1 in slices
1 garlic cloves, peeled
1/4 cup grated mozzarella
1/4 cup grated Parmesan
Preheat the oven for broiling. Combine tomatoes, basil, vinegar, olive oil, garlic in a medium bowl. Add salt and pepper for taste. Leave the mixture for 20 minutes for the flavors to set in.
Broil baguette for two minutes. Keep a close watch so they don't burn. Rub garlic clove on both sides of bread slices.
Top tomato mixture on bread. Sprinkle mozzarella and Parmesan over the tomatoes. Broil for a minute until cheese is melted. Bon appetit!