You know you are a foodie when you have three different salts in your cabinet.I have my old standby kosher, it is like the proverbial black dress, it goes well with everything.I have a gray sea salt, it is French called Fleur de Sel.My current favourite is this Himalayan Pink sea salt.The hubster picked it up for me somewhere. It worked great with this Tomato Bruschetta where fresh ingredients is the difference between perfection or disappointment. My tomatoes are long gone, but my mother in law still has them going strong. It was a combination of Roma's and Early Girl tomatoes. Those fresh tomatoes along with fresh basil from my garden. Oh how I love the smell of basil. It reminds me of summer. I did however purchase the sweet onions from the supermarket. There is none left, the hubbie and I scarfed it down. I offered to toast the baguette slices, but we both ate it just sliced. I fear this may be the last bit of summertime goodness I will enjoy until next year.
You know you are a foodie when you have three different salts in your cabinet.I have my old standby kosher, it is like the proverbial black dress, it goes well with everything.I have a gray sea salt, it is French called Fleur de Sel.My current favourite is this Himalayan Pink sea salt.The hubster picked it up for me somewhere. It worked great with this Tomato Bruschetta where fresh ingredients is the difference between perfection or disappointment.
My tomatoes are long gone, but my mother in law still has them going strong. It was a combination of Roma's and Early Girl tomatoes. Those fresh tomatoes along with fresh basil from my garden.
Oh how I love the smell of basil.
It reminds me of summer.
I did however purchase the sweet onions from the supermarket. There is none left, the hubbie and I scarfed it down. I offered to toast the baguette slices, but we both ate it just sliced.
I fear this may be the last bit of summertime goodness I will enjoy until next year.
Print Recipe
Tomato Bruschetta
Ingredients:
4 medium tomatoes
1/2 small vidallia onion diced
1 teaspoon Himalayan Pink Sea Salt or Kosher
1/2 teaspoon black pepper
1/4 cup basil leaves chopped fine
1/4 cup olive oil plus more for toasting bread
French bread slices
Directions:
Dice the tomatoes and add to a medium bowl. Add onions, salt, pepper and basil. Add olive oil. Allow to sit for at least 30 minutes for the flavors to combine.
For the bread, slice and serve as is, or brush with oil and grill in a pan until golden brown. Top with tomato mixture and serve.
Peace be with you, Veronica
