SUMMERTIME BRUSCHETTA

SUMMERTIME BRUSCHETTA
The cherry tomatoes are coming on like gangbusters in our neck of the woods and Olivia has found a great way to creatively use them.  This recipe is one she created herself and it is a winner. 
The mixture can easily be used on top of grilled chicken, on a bed of salad greens, or on your favorite toasty bread. 


At our houses we have cherry tomatoes just outside the back door and a pot of growing basil always at the ready in summer, so whipping up a batch of this is a breeze.  If you really like it, there is no reason you can't just eat it all by itself!  It is just that good!
-Nanette

SUMMERTIME BRUSCHETTA

Ingredients:
1-2 pints fresh cherry tomatoes, quartered, and with the seeds taken out
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon chopped garlic
5-8 basil leaves, rolled up and cut into thin strips with kitchen scissors
1/4 cup pine nuts
salt
pepper

Directions:
1)  Put the pine nuts in a pan on the stove over medium heat.  Do not walk away from the pan.  Toast the pine nuts until slightly fragrant.  Remove from the heat immediately and spoon the pine nuts to a small bowl to cool.
2)  In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
3)  Place the tomatoes in a separate bowl.
4)  Pour the liquid over the tomatoes.  Sprinkle on fresh basil strips.
5)  Toss gently to combine.
6)  Sprinkle the toasted pine nuts over the tomato mixture.

You can serve this immediately, however, I like to chill it for a couple of hours to allow the flavors to combine.