I am still here. Homeless, as it were, while our house-hunt continues, but doing well generally and enjoying the last balmy days of summer before school starts up again. We are currently residing with my parents on their 50 acre property north of Ann Arbor. This little plot of heaven encompasses a large garden and some plowed acreage, and we have been spoiled - simply spoiled - this summer by all of the mouth-watering organic produce grown by the laborious efforts and watchful eye of my mother (a master gardener and local market vendor). Right now she is picking buckets of lunchbox peppers, haricots verts, herbs, onions, beets, potatoes, and squashes and tomatoes of all shapes and sizes. Sometimes the tomatoes she brings in are beautifully ripe but not quite market material, and those we dub “bruschetta bait”. Mmmm… bruschetta.
This recipe is so simple. In years past, I toyed around with a variety of other bruschetta recipes (they abound, folks), but when I settled on these proportions I have no need to mess around anymore. The best tomatoes to use are supersauce tomatoes, but since I don’t think you can find those reliably anywhere but here at Fieldstone Farm, you will want to use something meaty and with as few seeds as you can find. Supersauce tomatoes are basically giant romas… lots of flesh with few seeds and minimal skin-to-volume ratio. Incidentally, if you happen to go to the Dexter Farmer’s Market on Tuesdays or Saturdays, you *might* be lucky enough to snag some just like these (and some fresh basil too!). Ask for Marlene. These babies are worth the trip… but I digress.
Supersauce Tomato – few seeds, not much liquid, sweet flesh
Beefsteak Tomato – delicious but watery with lots of seeds
The best bread to use for this, should you choose to make toast for serving your bruschetta, is Jimmy John’s day old bread. Seriously. You can buy them in quantity for 35 cents apiece and use what you need that day, then wrap and freeze the rest for the next time you get a hankering for bruschetta (which will be sooner that you might think!). Otherwise a regular, not-too-dry loaf of French bread will do. Slice it in thin, bite-size rounds (1/4-1/3” thick), then broil it carefully on both sides so it is still somewhat moist in the middle but has a nice crunch, and is lightly browned.
Karen’s Favorite Bruschetta
4 cups diced tomatoes
2-4 cloves garlic, minced
1/3 cup finely chopped fresh basil
3 tbsp olive oil
3 tbsp balsamic vinager
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 loaf French bread, sliced and broiled
Mix all of the ingredients and chill in fridge for at least an hour before serving. Serve on toast rounds.