We celebrated my mom’s birthday over the weekend. I had the family over for lunch and then we took a stroll in the most gorgeous, Spring explosion ever (photos soon).
So if I’m going to have everyone over for lunch I will need to think about some food. My sister-in-law announced that she wanted to try a recipe for Caprese Pasta Salad she found on Pinterest. No one would say no to that! So I followed along with an Italian-ish theme. I made Antipasto Salad with homemade Italian Dressing and Bruschetta. The salad was fine but the Bruschetta is something to talk about.
I don’t have an exact recipe for this but I’ll give you the basics:
Grape or cherry tomatoes (I used half heirloom)
Salt and Pepper
Slice baguette into about 1/4” thick discs. Place discs on baking sheet, drizzle with olive oil, and toast in oven. Keep an eye on them, you don’t want them to be too crunchy.
Cut tomatoes in half or quarters depending on size, chop up garlic, and place all in a bowl. Add a glut of oil and a splash of vinegar. Salt and pepper to taste. Chop up some basil and toss that in too. Stir. (I did this part the night before and I think it made it a little extra amazing.)
When bread looks delicious, remove from oven and immediately spread on goat cheese. Spoon over tomato mixture and enjoy.
TIP: I used the tomato mixture as the “T” in a BLT and it was one of the best ideas I’ve ever had.
One more shot because…yum!