Kenzie’s Garden Bruschetta

This recipe is brought to you by one of our Portland-based Meadowlings—enjoy!

 

I have a confession. For the longest time, I was intimidated by the tomato. I didn't want anything to do with them unless it was ketchup or tomato sauce. Cutting a tomato? Way over my head! That perfect slice always seemed to elude me, leaving a squashed, juicy mess in its place.

Once I started working at The Meadow, one of the coziest little shops on NW 23rd Avenue, I decided to expand my palette (and my cooking skills). Now, at the ripe age of 26, I quite like tomatoes - their freshness, squishy crunch and bright flavor sends me through the roof! 

Below is one of my go-to basic tomato dishes that helped me build confidence in the kitchen. Think of it as the first step on your very own tomato journey. I hope it inspires you to try something new! 

Kenzie’s Garden Bruschetta

Kenzie’s Garden Bruschetta

MacKenzie Ema Brink 

Servings

3

Prep Time

15 minutes

Cook Time

0 minutes

I first tasted bruschetta from a little Italian restaurant down the street from my childhood home. Normally a picky eater, my stepmom gleefully noted my love for the dish and wasted no time creating her own recipe using our fresh garden tomatoes, thus cementing it in my memory as one of our family’s go-to summertime meals. This dish is perfect for parties and gatherings, or a good ol’ girl dinner. It keeps for a couple of days in the fridge, making it an amazingly convenient late summer snacking treat for those nights when you can’t be bothered to cook.

Ingredients

  • 2 large tomatoes or a carton of cherry tomatoes (Fresh from the garden are the best!) 

  • A pinch (or four) of Bitterman’s Garlic Salt

  • 2 teaspoons of olive oil

  • 1 tablespoon balsamic vinegar

  • A few sprigs (or a fist full) fresh basil

  • (optional) A splash of white or red wine vinegar

  • Your favorite baguette

Directions

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    1. Start by whisking the balsamic and olive oil together, then add a couple pinches of garlic salt. Sometimes I like to add a splash of white or red wine vinegar, too.

    2. Next, chop the tomato up. You can use cherry tomatoes or bigger vine tomatoes. To prepare the tomato, start by cutting it in half and then into quarters. Line the quarters up and slice them lengthwise, then dice into little square(ish) shapes.

    3. Add the diced tomatoes to your oil and vinegar mixture and finish it off with some freshly chopped basil.

    4. I definitely operate on taste, and sometimes add a dash, a splash or a pinch of something extra. Play with it! Make it your own!
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