My Take on Julia Childs’ Bruschetta

During the summers I have been known to eat some sort of vine-ripe tomato every day.  {Today I had a tomato sandwich.  Tomorrow I’m making Creamy Corn Salad (with tomatoes)}

And now that the tomatoes are finally coming in I’m trying to find things to do with them.  I mean, there’s only so many tomato sandwiches one can eat or salsa + spaghetti sauce to can.  So this weekend I made my version of Julia Childs’ bruschetta that appears in the movie, Julie and Julia.

In that movie they actually “fry” the bread in garlic and olive and while that sounds absolutely delish I thought it might be too heavy for me on a hot afternoon so I just toasted a sliced up French loaf real thin and put it in the oven brushed with olive oil and some mozzarella on top.

After it came out of the oven I topped it was a tomato topping that I made using chopped up tomato in small chunks {I used two}, olive oil, a fresh minced garlic clove and fresh basil to taste.  {With a little salt added too; remember the more salt you add, the more juicy the tomato mixture will be}  I had let the tomato mixture sit in the fridge for an hour or so to let the flavors really mix together.

And MMMMMMM, what a tasty summer treat!

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