An enormous bunch of deep-green, wonderfully fragrant basil. One dollar.
Two pounds of ripe, rosy plum tomatoes. One dollar.
Fresh baked bread topped with homemade bruschetta. Priceless.
Ahhh...the tastes of summer. On Saturday, Boyfriend and I walked to Boston's Haymarket
, near the wharf and famed Faneuil Hall. Basically, it's a big farmer's market held seasonally every Friday and Saturday. Not only is it a great place for people watching, it's also the cheapest place I've ever seen for fresh produce. Six green peppers for a buck cheap.
Needless to say, I was in vegetable heaven. And when we arrived back home, I could only think of one thing: bruschetta!Fresh Tomato Bruschetta
6 roma (plum) tomatoes, chopped
1/4 cup olive oil
3 cloves minced garlic
2 tablespoons balsamic vinegar
1/4 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
1 cup shredded mozzarella cheese
Preheat the oven to broil. In a big bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Cut the baguette into ½-inch slices. Arrange the bread slices in a single layer on an oiled baking sheet. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture over the baguette slices and top with mozzarella cheese. Broil for 3 - 4 minutes (until the cheese is melted).