What is it about food that just tastes better outside? M and I have enjoyed our last few dinners together while dining al fresco and I’m pretty sure if it wasn’t for the setting sun bringing in the cooler night temperature we could have stayed out there for hours. There is something to be said for breathing in the freshly cut grass and being surrounded by the new colors popping up in the planters that just fills you with what only can be described as a full out giddiness for summer.
Our meals? We have been enjoying the same thing over the past few nights – antipasto platters. These are lovely for summer. Shop your local farmer markets for fresh cheese, brightly colored veggies to roast, a French baguette, and pick up some Italian meats at your go to deli and you are set for a few days.
With these platters I always love to serve bruschetta, which I typically pick up from Frantonio’s in Barrington (the best). I found it closed on Sunday though so decided to make it homemade for the first time and yippee was I glad I did. I’m sorry Frantonios, yours is good, but nothing beats this recipe. The best part? It will only get better as the summer goes on – tomatoes in July, swoon!
- 6 plus tomatoes, small dice
- 3 cloves garlic, tiny mince
- 1/3 red onion, tiny mince
- big handful of fresh basil, julienned
- 1/3 cup really good olive oil
- 3 TBS red wine vinegar
- salt & pepper, use at your discretion
- Combine all ingredients together and let soak for at least 10 minutes. I made mine hours before serving and it was awesome.
Don’t forget the chilled white wine, obviously.