My tomatoes are starting to turn red, y’all!
I love having my little container garden on my patio, even if I don’t own literal “land”, I can still grow some sustainable deliciousness for my family. I’ve got all sorts of herbs and a few fruits, veggies and flowers. It’s actually sort of amazing how much stuff I have in so little space.
But back to those tomatoes. They are all ripening up and I had no idea what to do with them, until my husband reminded me that I make killer bruschetta, and I just received a package in the mail of Organic Olive Oil from Emile Noel Artisan Oils. The kind of oil that you want to make the highlight of your meal, not just cook some food in it.
Emile Noel Artisan Oils has been creating beautiful virgin artisan oils, organically farmed without chemical fertilizers, synthetic pesticides or GMOs since 1920. It is also a Fair Trade certified company, with their fair trade programs for sesame, shea, hazelnuts and argan being awarded Organic Fair Trade by Ecocert.
It’s tasty guys, very tasty. I want to drown my bread in it and eat it up. It’s that good. I always forget how much better organic and naturally derived foods taste until I break them down into their original component. Delicious.
So naturally, this is the perfect oil to make my bruschetta with!
Garden Fresh Bruschetta
- 8 ripe tomatoes
- 1 white onion
- 4 cloves of garlic
- 10-20 basil leaves
- Balsamic Vinegar
- Emile Noel Artisan Light Olive Oil
- Salt & Pepper
Start by dicing your tomatoes and placing them in a large bowl.
Next, finely dice your onions and add them to the bowl as well.
Using a garlic press, press each garlic clove and add it to the bowl. If you do not have a garlic press, I highly suggest you pick one up, but you can also finely mince or use a mircoplane to grate it.
Next, make a chiffonade with your basil. If you’ve never made chiffonade, it’s very easy. Stack all your basil leaves together and roll them into a little burrito. Thinly slice the basil to create fine ribbons, and you’re done! Easy right? Add that to the bowl too. Smaller leaves can be added in without being cut.
Sprinkle your bruschetta mixture with salt and pepper and drizzle with balsamaic vinegar and olive oil. Toss to incorporate and refrigerate for an hour to let the flavors meld together.
Serve your bruschetta on thinly sliced baguettes and serve with additional basil leaves or shaved Parmesan.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.