Farmer's Market Bruschetta
3 large ripe slicing tomatoes or 6 Roma tomatoes
Half a red onion, thinly sliced (or a medium shallot thinly sliced)
1/3 cup chopped basil
Parmesan or crumbled goat cheese
Quick, easy and no cooking for this summer recipe!
Chop the tomatoes and mix with the onion and basil. Drizzle with olive oil and balsamic vinegar to your liking (i love vinegar so i was pretty heavy handed). Salt and pepper to taste. Refrigerate a few hours to overnight for a more combined flavor.
When ready to serve, cut the baguette into quarter inch slices. For this i brushed the cut pieces with garlic oil and crisped in the oven under broil for just a minute or so.
Heap the bruschetta on top of the bread and sprinkle with parmesan or goat cheese.
June is the beginning of summer for me, so we needed a wine that would work for bonfires, poolside, bbqs, and all the other things that make the heat worth it. So here it is, our semi-dry white wine Buckskin Blanc! True to it's grape, this Sauvignon Blanc has a highly acidic mouthfeel with lemony notes. Dry drinkers will likely like the crispness of this wine, while off dry/semi sweet drinkers will like how easily it pairs with food to round out a wonderful meal. With all the Farmer's Markets now open on Saturdays, it seemed fitting to pair this month's wine with a recipe that can have nearly all the ingredients gathered at your local farmer's market. Sauvignon Blanc usually pairs well with goat cheese anyway, but adding in the sweetness from the balsamic, the mild acidic sweetness from the tomato, and the green flavor of the basil makes this a stellar combination that anyone can do in a matter of minutes.