Once the summer begins, it's hard to get my away from the Regional Market near Destiny. Fresh fruit, vegetables, herbs... All local. What's not to love? I like it just as much in the fall- the mums are beautiful! Yesterday when I stopped by the Market I was drawn to the gorgeous red Roma tomatoes. The irony is, I dislike tomatoes. I love the way they smell- that earthy, fresh air, almost dirt-like smell. It's the pulpy inside that always turns me away. I found the loophole, I love Roma tomatoes. They were just too beautiful to pass up. I bought a dozen ruby red Roma tomatoes and some fresh bread and I was on my way with bruschetta on my mind.
While, bruschetta is simple enough to make, I feel like it's even easier to "mess it up". Whenever I make bruschetta for my family I try to keep it as natural as possible. I want it to taste as garden fresh as possible. Tonight, I'm going to make Chicken Bruschetta.
2 boneless skinless chicken breasts, salt & pepper lightly and grill, then dice.
1 TBSP of fresh chopped garlic
10-12 fresh basil leaves, roughly cut (I use basil from my garden as cut the leaves with kitchen scissors)
12 Roma tomatoes, cleaned and diced.
Salt & pepper
freshly grated Parmesan & Reggiano cheese
Season and grill chicken first. While that is cooking dice tomatoes and place in a large bowl. Follow with garlic, basil and cheese blend. Season with salt and pepper. Then drizzle olive oil, roughly 1-2 TBSP; enough to incorporate all ingredients just not to saturate. I like to add the chicken while it's still warm, but some May prefer cold toppings. Set aside bruschetta topping. Slice bread diagonally and then place on a cookie sheet, lightly drizzle bread with olive oil and then bake for about 10 minutes. When bread is freshly out of the oven, spoon bruschetta topping on top. Sprinkle again with the cheese blend. Lastly drizzle with balsamic reduction.