Classic Bruschetta

Made with summer tomatoes!

It is January here in Northeast Pa, which means we are in the depths of winter produce, which is without a doubt depressing to some degree.   Bruschetta is such a beautiful hors d’oeurvre when done properly.  I am extremely partial to using only summer sun ripened tomatoes, but if you are stuck in the off-season, any good red ripe tomato will work.  The trick is getting the flavor to compliment the tomato.   For me, there is no greater joy than the taste of fresh basil matched with summer garden tomato and balsamic vinegar.  Am I right?  And yes, the grocery store produce isle can give us enough flavor this time of year to give us a bite of summer.    —Shauna

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