Wrapping up the summer...

Hello everyone, time to wrap up the summer.  I'm not that upset about it, I get really excited for pumpkin flavored anything, new cupcakes recipes to try and soups! We enjoyed a beautiful, sunny day here in New Hampshire, but it's getting cold enough outside that my basil plant is about ready to give it up.  I hate to see the flowers go so the only solution to partial-summer-blues is to have bruschetta for dinner! It's lite but the bread helps to fill you up so you don't go looking for Oreos and milk after dinner - unless your my SH, then there's not stopping that obsession....so, bruschetta!  

I highly suggest using a soft but crusty Italian bread, not toasted, with extra virgin olive oil drizzled on top.  The harder crust keeps the bread from collapsing and the soft center will easily hold the topping.  Sometimes, we also pull out some of the bread to create a "crater" to keep the topping in place.  
For two people, you'll need about 3-4 roma tomatoes, seeded and finely chopped.

We are basil fiends, so I chopped up about 15 leaves.  I rolled the leaves then sliced the leaves julienne.  Mix together the tomatoes, basil, garlic powder [I use garlic powder instead of crushed garlic cloves because the powder distributes much better....your friends will appreciate it too], some s/p and a little more olive oil.  

Pile the topping on your bread and sprinkle with some freshly grated parmesan cheese.  

Now it's time for the balsamic syrup.  I believe I have mentioned in other posts that we really enjoy a balsamic glaze for this recipe as opposed to regular balsamic dressing.  It's slightly thicker and the flavor is bolder.

Yum! This is one of our favorite, last- minute recipes.  Working at a bread bakery certainly has expanded this treat...use super fresh bread the next time you try this, the warm, soft bread will make a big difference!  Enjoy!