Fresh Tomato Bruschetta with Aged Balsamic and Basil Olive Oil
And I thought spring was really around the corner! It’s March 1st and we’ve gotten the second biggest snowstorm since the freak one in October… But that don’t stop me from making anything! For lunch T had requested something light, filling, and quick…like 20 minutes quick. So I whipped out a baguette, fresh tomatoes, basil, a few other things…and whipped my cast iron grill pan on a high heat burner.
I had some arugula on hand and God knows I LOVE that spicy peppery bittery leaf...especially tossed with toasted walnuts, dried cranberries, and crumbled goat cheese with a light dressing of tart aged balsamic and a drizzle of basil olive oil.
1 baguette sliced on a diagonal
1 pint cherry tomatoes
1 handful basil leaves (chiffonade)
pinch of salt
a few cracks of the pepper mill
2-3 T aged balsamic (to taste)
1 T evoo (or basil olive oil + extra for drizzling baguette slices)
1 garlic clove
Pre-heat your cast iron griddle on your stove.
Quarter your cherry tomatoes and place in a bowl, chiffonade your basil and place in bowl. Mix well with salt, pepper, balsamic, and olive oil. Set aside.
Place your baguette slices on the griddle and drizzle lightly with olive oil. Grill for a few minutes on each side to get a nice char. Flip it over and rub the garlic clove on each slice of baguette and do the same for the other side later. Once both sides are charred and rubbed with garlicky goodness place it on a plate and top it with the tomato mixture and enjoy!
Arugula and Goat Cheese Salad
2 Large handfuls of Arugula
1/4 C dried cranberries
1/4 C toasted walnuts
1/4 (or more ) crumbled goat cheese
Aged balsamic (as needed)
Basil olive oil (or evoo) As needed
Few cracks of the pepper mill
Toss everything together and serve with your bruschetta!