This collection of ripe sweet tomatoes and fresh herbs were lovingly shared with us by one of the dearest couples we know. I wanted to honor their friendship by creating a recipe that incorporates everything that they are always giving us from their garden, as well as their constant love and care.
Bruschetta is a dish I love to make with gifts from the garden as it always reminds me of bonding with those close to me. A very close Italian friend taught me that bruschetta is not just a nosh, but an experience. A few years ago, my son and I visited her in her hometown in Pennsylvania and she showed me how to make it the way she does and to have it anytime you want it (not just when presented with it at a restaurant).
She taught me bang it up a little, to use the wooden spoon to press the tomatoes while adding salt and herbs to draw out their juices. When the bruschetta was finished, she told me that it’s best when it’s in a big bowl to share, accompanied by a large loaf to of bread. She clearly loved it and ate it at least once a week or more. She had such a big smile and couldn’t wait to share it with me. We sat down on the couch and we broke bread together, hovering our faces over our napkins on the coffee table. We laughed, scooped up luscious tomatoes, and dunking our uneven portions of bread into the big bowl of salty, herby tomato juice. We ate and bonded like sisters. That’s how I remember bruschetta and that’s how I also feel about our friends that just gave us these beautiful tomatoes and herbs from their garden.
Last night, to take the bonding of bruschetta even further, my son and I worked on it together. He had so much fun stirring and cracking sea salt and adding olive oil. He would smell the fresh herbs and we would relish in their aroma. We really had a great time together. After I tucked him in bed, my fiance and I shared the rest of it while watching our favorite show. So fun!
Every time I make this simple dish, it ends up being an experience in friendship, love and bonding. And the list of moments over bruschetta keep growing.
So, a heartfelt thanks to “K2”. Here is a recipe dedicated to you, my dears! 🙂
Fresh Basil-Mint-Rosemary Bruschetta
To be made free-form, with no exact measurements, adjust exactly to your liking.
In a bowl full of tomatoes of any sort, (which have been cut up into bite-sized pieces) add:
1. A generous amount of fresh basil, cut into small ribbons
2. Some fresh mint (about half of the amount of basil you added), cut into small ribbons
3. And just a little bit of fresh rosemary, minced (taste and add more if you like. Careful, rosemary is strong)
4. Then add olive oil, salt, pepper and fresh lemon juice (about 1-2 Tablespoons)
5. Stir and crush. Add little water if you want more juices for dunking.
Serve with your favorite gluten-free bread. Toasted or not toasted. Enjoy!