Tomato and Chive Bruschetta

As we generally do every year, hubby and I decided to stay in and cook dinner together on Valentine’s Day.  We prefer cooking at home, since we will (1) spend less money; (2) eat healthier; (3) not have to deal with crowds and restaurant reservations; and (4) have more time to hang out together and really enjoy each other’s company since we don’t have to drive, find parking…  Every year, we have a blast deciding what to make.  We go through cookbooks, make suggestions, veto each other’s suggestions, and generally act like this is going to be our last meal on earth.  For our first course on Valentine’s Day this year, though, there was no strife at all: hubby requested bruschetta and I was happy to oblige.  Toasty bread, olive oil and tomatoes?  I’m ALWAYS up for that!  Part of what I love about bruschetta is that it is so versatile; you can literally go in about a million different directions with it.  I’ve tried many different versions and I love them all.  How could I not, when toasted bread is the common denominator?  This particular one is elegent in its simplicity, and it’s easy to throw together.  Mangia!

Tomato and Chive Bruschetta

1/2 baguette, sliced thinly
drizzle of extra virgin olive oil for baguette
1 garlic clove, cut in half
1 pint cherry or grape tomatoes, quartered
3 tablespoons (approx.) extra virgin olive oil
2 teaspoons finely chopped chives
sea salt
black pepper
squeeze of lemon

  • Preheat oven to 350 degrees Fahrenheit and arrange sliced bread on a foil-lined baking sheet.  Drizzle with olive oil and toast 10 minutes or so, until fragrant.
  • While bread is toasting, combine cherry or grape tomatoes, chives, remaining olive oil, salt, pepper, and a spritze of lemon juice in a small bowl and toss together.
  • Remove bread from oven and rub with the halved garlic clove.  Spoon the tomato mixture over the bread and serve.

Source: Covered In Flour, inspired by classic bruschetta

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