These pictures are terrible. I am really sorry. Next week I am back at school with my nice camera and this can actually look like a somewhat reputable food blog again. Anyhoo, the food. Let’s talk about food.
I really like bruschetta. I serve it a lot at dinners because it’s quick to put together and nice to nosh on when I am predictably running fifteen minutes behind. I went through a large pureed topping streak – think eggplant and cannelinis or chickpeas with sundered tomatoes – but there really is nothing better than the traditional chopped tomato version. There’s a reason it’s a classic.
My go-to is tomato, cucumber, and basil but I was working out of my pantry and only had the tomatoes. Luckily, I had some other odds and ends in my refrigerator from other recipes, and ended up coming up with something pretty delicious. I paired the chopped tomatoes with parsley, fontina cheese, and a tart balsamic vinaigrette. They’re still traditional Italian flavors, but a step away from what I usually make. I liked this so much that I may actually swap it out for my usual bruschetta!
Bruschetta with Tomato, Parsley, and Fontina
8 slices of a french baguette
2 tomatoes, seeded and diced
1 ounce fontina cheese, diced
1 tbsp balsamic vinegar
2 tbsp olive oil
pinch of salt/pepper
Turn the broiler on. Lay the bread out on a baking dish and brush with oil. Broil until the bread has turned golden, about 5 minutes.
In a small bowl whisk together the vinegar, oil, salt, and pepper. Taste the vinaigrette and add more salt/pepper as needed. Toss the tomatoes, parsley, and fontina with the vinaigrette.
Carefully top the bread slices with the tomato mixture and serve.
Source: Loosely adapted from The Tucci Kitchen