Meet my best friends… vinegar and salt. I love any excuse to bring my friends to dinner… or lunch… or snack time. I think they make things sooo delicious.
Now that summer is here, I always have what I need on-hand to make a couple different things with vinegar and salt… Idaho Caviar (you can find that recipe here) and Bruscetta. Both are easy to make if you’re okay with a knife, and this one doesn’t take more than 10 minutes to throw together.
Start by chopping up a bunch of tomatoes. This time I used about 8 Roma Tomatoes.
Next you’ll add Basil. I found this sad little Basil plant in the produce section of my grocery store. It had just about exactly as many healthy leaves as I needed for this recipe, and the rest was dried out and sad…disappointing, but it’s all I could find. (Update: the Basil has made a full recovery and has provided Basil for many many batches of this recipe… worth all the nursing it took to get it better.)
If you weren’t watching me make this, I would for sure just throw the leaves on the cutting board and chop them up sloppy style, BUT since you are here I will do it properly. Take 10-15 Basil leaves… wash them and stack them then roll them up…
Cut into thin strips across the roll. And feel cool because now you can say you used a French cooking technique called “chiffonade”. Fancy.
Throw the Basil on top of the tomatoes…
Then add 1/4 cup of Balsamic Vinegar and 3/4 teaspoon of salt. Mix it gently.
Serve it with this yummy Parmesan Crostini. Enjoy!
8 Tomatoes (I used Roma)
10-15 Fresh Basil Leaves
1/4 cup Balsamic Vinegar
3/4 tsp Salt
Chop tomatoes into small pieces and put them in a large glass bowl. Wash the Basil leaves, stack them, roll them and cut into thin strips across the roll (called chiffonade). Add to the tomatoes, then add vinegar and salt. Stir gently and serve with Parmesan Crostini (recipe here). Enjoy!