August is undoubtedly the season of the tomato in Connecticut. Fresh off the vine, they're one of the best parts of late summer. Here's one of my family's favorite fresh tomato recipes.
Basil Pesto Bruschetta
2 large heirloom or beefsteak tomatoes, or two cups of fresh cherry tomatoes
1 French baguette
1 bunch of fresh cut basil
3 garlic cloves
Olive oil
Grated parmesan cheese
Salt and pepper
Red wine vinegar
I teaspoon sugar (optional)
Cut baguette into slices, place on a baking sheet. In a small food processor pulse basil, two garlic cloves, about a tablespoon of olive oil, two tablespoons of grated parmesan cheese and salt and pepper until well combined and pesto is of medium consistency. Add more olive oil if pesto is too thick. Spread pesto on bread slices and cook in a 350 degree oven until bread is lightly toasted. While bread toasts, chop tomatoes and place in a bowl. Crush and chop one clove of garlic and add to the tomatoes. Chop the fresh basil and add to the bowl. Drizzle the mixture with the red wine vinegar and adjust to taste. Add salt and pepper to taste. If the mixture is too acidic, add a bit of the sugar to taste. Remove the bread from the oven and top with mozzarella slices. At this point you can either top with the chopped tomato and basil mixture and serve immediately, or put the pan back in the oven and cook until the mozzarella melts and then top with the tomato mixture.
Box: Serves 6
20 minutes