Ok, the joke’s over. Where is summer? If you’re anything like me, or any sane teenager for that matter, the school year feels like it simply will never end. A couple weeks back I introduced you to one of my favorite winter recipes, but today, I think it’s time we bring a little summer into our lives– and into our stomachs. Fake it till you make it, am I right? In that case, what could be more summery than bruschetta on a warm June night in the streets of Siena, Italy? Ladies and gentlemen, the answer is nothing. 

Not too long ago, I lived this Italian fantasy. Strolling through the square, my family and I dined at a quaint restaurant, taking in the beauty of Siena: the people, the music, the tiles and pottery displayed in small shop windows. While my words fail to illustrate the joy and life present in this moment, this recipe will surely deliver you with the sweet aromas and flavors of Italian cooking. This is precisely why I love sharing food. It has this wonderful capability to communicate what we can’t in words and pictures, allowing for anyone to experience pieces of moments we can only hope to describe. While I don’t have the exact recipe for this spectacularly fresh bruschetta, I imagine it was something like this. I hope you enjoy this little piece of Italy and welcome the feelings of summer it brings to February. 

Ingredients: 

• 1 baguette
• 2 teaspoons of garlic(finely chopped)
• 2 ½ cups of red cherry tomatoes 
• 2 ½ cups of yellow tomatoes
• 20 basil leaves (give or take)
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• ¼ cup of Parmesan cheese

Instructions:

1. Set the oven to 400 degrees Fahrenheit. 
2. In a pan combine garlic and olive oil, cook on medium heat and remove before garlic browns. Set aside in a bowl to cool.
3. Chop tomatoes and combine in a bowl with balsamic and finely chopped basil, adding salt and pepper to taste. Combine with garlic and set aside.
4. Cut your baguette into diagonal strips about ½ inch long and lightly brush with butter. Toast in the oven on a baking sheet for 5-8 minutes or until golden brown. 
5. Pour mixture into slices of toast and top with freshly grated Parmesan cheese. (I add oregano and more salt and pepper if need be).

Happy cooking!