This is a time sensitive recipe.
Make it for the next 4 months or forever hold your peace.
This MUST be made with late spring/summer tomatoes.
It MUST be made with the sweetest Vidalia onions.
And it MUST be made repeatedly all summer long.
Shall we begin?
Summer Balsamic Bruschetta
1 large or 2 small heirloom tomatoes, peeled and chopped
1/2 small Vidalia onion, finely diced
1/4 cup fresh unsalted mozzarella, diced
1/4 cup basil, cleaned and chiffonaded
1 garlic clove, peeled but whole
4 slices of thick country bread
2 tsp. balsamic vinegar
2 tsp. salt
2. Toast your sliced bread in the broiler until it is quite brown and charred in spots. Then, rub it with the clove of garlic, like here. That really starts to perfume the bread without making it overtly garlicky.
This is super simple and super delicious. The balsamic vinegar is the secret – it adds a deep, umami flavor that brings out the best in the sweet onions, earthy tomatoes, and fragrant basil. Be sure to use the best mozzarella you can find – burrata would be sensational here! Actually, use the best of everything you can find. Since there are so few ingredients in this bruschetta, each one must be perfect.
One more must here -
You must eat at least 3 helpings of this.