July 4th Menu Includes Tomato Bruschetta…

by Maggie Battista on July 4, 2008

in Holiday, Salads, Vegetables

Happy Independence Day! I love today. I love waking up early to get to work, in the kitchen. At 8am, I practically ran to the kitchen, hitched on an apron and started boiling, cutting and marinating. Today’s menu was short but fresh and well-seasoned.

We enjoyed:

  • Tomato Bruschetta
  • Blue-cheese All-Natural Burgers with Balsamic Onions
  • Lime-marinated Colossal Shrimp
  • Lemon Cilantro Potato Salad
  • Butter Lettuce Salad (from my garden!)
  • Ginger-Chili-Thyme Smoked Pork Butt (for pulled pork sandwiches tomorrow!)

Recipes for all of these items to come shortly. For now, get a lick of my tomato bruschetta. I used two types of basil and two types of tomatoes, along with finely chopped garlic, lemon juice, salt and pepper.

Tomato Bruschetta

  • 8 plum tomatoes, chopped into small chunks
  • 1 pint grape tomatoes, sliced in half
  • 1 handful of genovese basil, cut into thick strips
  • 1 sprinkle of micro-basil
  • 4 garlic cloves, finely chopped
  • 4 tablespoons, lemon juice
  • 4 glugs, olive oil (about 5-6 tablespoons)
  • Salt and pepper to taste
  • 1 french baguette, sliced into rounds

The tomatoes didn’t taste quite like August yet, so I let them sit with some sea salt for a couple hours to pull out the juicy sweetness. I added both basils – the micro-basil came from my backyard pots. (I can’t recall the name of the baby basil, but it’s yummy and slightly thai in aroma.) I also added the garlic, lemon, olive oil and salt and pepper. I never put the mixture into the fridge, letting it sit in a pretty white bowl on the table all morning. I prefer tomatoes at room temperature; they actually taste like tomatoes!

Here’s a view of the two types of basil:

I sliced up the baguette and drizzled a little of garlic oil on top of each slide. The broiler was set and I popped them baguette slices onto a baking sheet and put them fairly close to the flame, leaving my oven open for the few minutes it took to toast. Serve a generous scoop of bruschetta on each slice of baguette, along with your favorite white wine. What do you do with your tomatoes?

Maggie Battista

Founder at Eat Boutique
Maggie, is the founder of Eat Boutique. She started Eat Boutique as a blog in 2007, and sold out of her first gift box of small batch independent food in 2009. Maggie continues to offer unique and delicious handmade food in tasting subscriptions and seasonal gift boxes for food fans and home cooks. Maggie also hosts Eat Boutique Markets, where she spotlights cookbook authors and food makers. She’s written for Style Me Pretty, Food52, Time Out New York, Spencer Magazine, and writes a cocktail column for the popular wedding blog, Snippet & Ink. Maggie's also created retail experiences for the largest floral and event design company in New England. She regularly travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide – and homemade – gastronomic adventures on Twitter at @mizmaggieb or @eatboutique. Maggie's writing her first-ever cookbook Food Gift Love to be published by Houghton Mifflin Harcourt in fall 2015.


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