One of our favorite dinners in the summer is Bruschetta with Olive oil and balsamic vinegar for dipping. I recently was introduced to a cute little shop in San Clemente, CA called Oliver’s, where you can get the most amazing Olive oil and balsamic blends. If you are ever in the area you must stop by! They mix them for you and let you taste them. They are divine!
Their aged balsamic vinegar is unlike anything I have ever had. It’s thick and the flavor is strong, but not overpowering. Combined with their Tuscan Blend or Basil EVOO, it is to die for!
We really like to sprinkle the Tastefully Simple dried tomato & garlic pesto mix onto the oil and vinegar.
As for bruschetta it is delicious! Dice 3-4 tomatoes and place in bowl. Wash and dry basil. You need about ⅓ cup loosely packed. You can use more or less and it will just make the basil flavor a little stronger or weaker. Peel 1-2 garlic cloves (depending on how strong you like it). If you’re not sure, start with 1 small one. You need to dice the basil and the garlic. I’m lazy and do it in my food processor. Mix with the tomatoes. Drizzle a small amount of olive oil over the tomatoes with a dash of salt and mix again. Sometimes I add a splash of balsamic vinegar to the bruschetta if we want a little stronger flavor. I almost always add it if I am using store bought tomatoes. Homegrown tomatoes don’t seem to need it as much.
Serve with a loaf of French bread, kalamata olives, and thinly sliced Parmesan. Yum!!! It’s such a light dinner and perfect for summer.
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