It is hard not to get excited about the coming of Spring! The birds are busily building their nests as the buds are emerging on all the trees. I love the feeling of optimism that comes with planning our garden each year… Where should the tomatoes go? How many peppers should we plant? Then I start dreaming of evenings on the deck, dining al fresco, devouring stuffed zucchini blossoms and garden fresh bruschetta; the famous Italian antipasto of grilled bread rubbed with garlic and topped with a chopped tomato salad.
Tomato Bruschetta
1 large/2 medium fresh tomato(es), coarsely chopped
Pinch of sea salt
1 small shallot, minced
¼ cup fresh herbs, chopped
2 tablespoons extra-virgin olive oil
Place chopped tomatoes and all their juices into a mixing bowl with a generous pinch of sea salt and let them macerate for 20 minutes. If you don’t care about seeds and skins, you will end up with firmer, more flavorful tomato dice and a lot of delicious juice waiting to saturate any ingredients you mix with the tomatoes. Add the minced shallot, herbs and EVOO and toss to completely combine. My favorite combination includes fresh parsley and oregano. Serve with plenty of napkins to catch the juices that will surely run down your chin!
By Denise Romeo
