Anyway, there I was with a bunch of pretty, colorful cherry tomatoes one Tuesday morning, with no lunch planned for me and the kids. But thankfully I had made some good bread the day before, and a whole handful of sweet basil from my friend's backyard garden, so I made us a quick cherry tomato bruschetta. And it was quite satisfying. It might have been the hearty bread we ate it on. Whatever it was, I was in heaven.
quick cherry tomato bruschetta
1 pint cherry tomatoes, cut in half across the middle, not pole-to-pole
2~4 T extra virgin olive oil
1/2 garlic clove, minced or grated
salt and pepper to taste
2~4 slices of good, crusty bread, toasted
- In a medium bowl, combine the basil, tomatoes, olive oil, garlic, salt and pepper. Toss to combine. The longer you let it sit, the more the flavors will meld together. Mmm.
- Pile on as much or as little of the tomato mixture onto your crusty bread and eat immediately.