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You are here Home » Cook What You Love, Love What You Cook

5 Comments · January 23, 2012

Cook What You Love, Love What You Cook

Despite the occasional exception to the recipe rule, Blissful Basil has become a food blog that is incredibly biased toward Italian fare. I can't help it; there is something in my predominantly Irish and Swedish genes that lures me into the tomato-laden, comforting arms of Italian cuisine. I'm a pasta-loving, basil-chopping, tomato-crushing fool who is quite possibly incapable of going carb-free, and I'm cool with that. On that note, here is one more for the Blissful Basil books...

Heirloom Tomato Bruschetta (Serves 4)

For the Heirloom Tomato Topping:

◊ 2 pints heirloom cherry tomatoes, halved and quartered

◊ 1 large handful fresh basil, thinly sliced

◊ 2-3 tbsp extra-virgin olive oil

◊ 1 tsp salt

◊ freshly ground black pepper

For the Bruschetta:

◊ 1 rustic baguette, cut into 1-inch-thick slices

◊ olive oil

◊ 2-3 garlic cloves, peeled

1. Combine the tomatoes, basil, olive oil, salt, and pepper in a bowl and refrigerate until ready to serve.

2. Heat a nonstick grill pan over medium-high heat. Arrange the baguette slices on the grill pan and drizzle with olive oil. Grill on one side for 3-4 minutes or until golden brown and just starting to char. Turn over, drizzle with olive oil, and grill on other side for 3-4 minutes.

3. After grilling, place the baguette slices on a large cutting board and vigorously rub the top of each with a garlic clove. The warmth of the baguette will actually "melt" the garlic down.

4. Plate the baguette slices and serve alongside the bowl of heirloom tomato topping.

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Comments

  1. Rufus' Food and Spirits Guide says

    January 23, 2012 at 1:08 pm

    I'm all about the Italian fare. This looks awesome, so fresh and colorful.

    Reply
  2. http://storify.com/newnanny3142/un-pervers-raconte-tout says

    May 15, 2014 at 7:43 am

    Magnifique post, j'en discuterai dans la journée avec des
    potes

    Reply
  3. suceuse de bites éjac faciale says

    May 20, 2014 at 10:17 am

    Je terminerai de regarder ça après

    Reply
  4. http://issuu.com/alertfruit1671/docs/1396483567533ca5ef839fa says

    June 20, 2014 at 9:54 pm

    Est-il possible de vous prendre certaines lignes
    pour mon site web personnel ?

    Reply
  5. Johanna Grange says

    May 30, 2016 at 8:21 am

    So excited to buy your cookbook. Congrats to you! Every recipe I've tried has been amazing!

    Reply

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Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

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