When the warm weather rolls around I feel like a kid in a candy store! In Nashville, local farmer’s markets pop up seven days a week and I really can’t get enough. If I had endless funds and endless amounts of kitchen space, I would buy it all up. Yesterday afternoon I went to one of the best markets in town which is full of organic produce vendors, bakeries, tea and coffee makers and even local nut butters. For me, it’s kind of like clothes shopping, I walk in and want it all.
I picked up some fresh bread from one of the best bakeries in town and was inspired to make this bruschetta. The baguette is so perfect for the occasion: light, bubbly and crisp on the outside. A few years ago, Wiley and I were in Atlanta for a long weekend and happened to see Food Network’s own Ted Allen teach a mini cooking demonstration (which was great!). He was making bruschetta. As he was chopping the ingredients he started telling the audience how to pronounce the work bruschetta, and ever since then I always feel so confident when ordering the dish at a restaurant because I know exactly how to say it (well at least how Ted says to say it).
The lovely combination of ripe tomatoes, garlic, a bit of lemon and basil make the best little appetizer for any party. This is my go-to when entertaining friends.