Sunday Supper - Balsamic Bruschetta

First of all I know it's Monday, but I came up with this idea today and so it's only a day late but I like it so I'm going with it. Just think of it as a good thing since you'll get a double dose this week! (You'll get it later)

With that out of the way, I'm introducing a new portion of my blog. I'm going to upload photos and recipes of something I cooked throughout the week and call the segment, "Sunday Supper". They will (most likely) be easy and inexpensive, edible delights for you to try or just wish you lived closer to my apartment.

Some things explained... anyone who has looked at a cooking website and seen all these weird codes and descriptions of time, ease of recipes etc and wondered who was actually making the judgement call on how to gauge the recipe. Well here's what you'll see with all my cooking posts and so you'll understand where I'm coming from.

Level: Easy, Medium, Hard, Top Chef
I am not a seasoned chef by any means. I do enjoy meddling around in the kitchen and trying out new things, but in no way do I say I'm a "cook". So you can trust that if I get at all frustrated or confused, the recipe will be gauged correctly. I will also explain why and where the recipe gets tough if that applies.

Prep Time: Under 30 minutes, 30-60 minutes, more than an hour.
This will be the, you guessed it, time it takes to actually make the meal prior to cooking it. Keep in mind again, I am not a chef and it takes me longer to core a tomato and cut it up than say my dad would need.

Cook time: whatever the recipe calls for.
Pretty self explanatory. Leave a comment if you have questions.

What you'll need:
All the tasty ingredients!

With that said, here's the first installment.

"Balsamic Bruschetta"

Thanks to: AllRecipes.com

Level: Easy

Prep Time: Under 30 minutes

Cook time: varies 

What you'll need: 

4 medium tomatoes

1/3 cup chopped fresh basil

1/4 cup shredded Parmesan cheese

2 gloves garlic (minced)

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Bread

All the ingredient measured out

Once you have all the ingredients measured out, you mix all the tomatoes, cheese, and garlic together then add the rest of them. It's that simple.

Cover it in plastic wrap and let it sit in the fridge for a couple hours at least in order to have the flavors blend together.

Finished product

How to cook the bread:

Pick a loaf of your favorite bread that isn't super fluffy or falls apart easily. Cut the bread into think enough slices that can support the bruschetta toppings (no less than an inch thick), butter both sides of the bread and then grill on a hot skillet until golden and crispy on both sides.

Then top with bruschetta and enjoy!

Tips from the chef:
I am a huge fan of garlic and basil and so I added a lot more than what was called for. It smells amazing and will be so great on the rosemary bread I plan to cover in the mixture. I also added some more vinegar than called for because I used a LOT of tomatoes to ensure I have enough to share with the family. I have a feeling it might need a little bit more salt than the recipe says, but I LOVE salt (sodi-yum as a co-worker says) and so I didn't over salt it to see what it would taste like as is.

Did you make this? Let me know your tips and thoughts in the comment section below!! 
 

DELISH!

Until next time...