Our Chief Administrative Officer at The Fearey Group, Chris Nettles, has a green thumb, and she’s sharing the benefits with our whole office! Chris recently planted an herb garden in our (currently) sunny office in downtown Seattle and we couldn’t be more thrilled.
Complete with Thyme, Sweet Basil, Sage, Cilantro, Oregano, Rosemary, Thai Basil and Tarragon, our team is always armed with the perfect herb for any dish. In fact, just last night, our newest team member, Amy Snow Landa, cooked up bruschetta! We’ve included the recipe and a photo of the decadent meal below.
Amy says bruschetta is a great choice for a summer meal because it’s easy to make, satisfying to eat, and a terrific way to use fresh basil and tomatoes from the garden or farmers market.
2 teaspoons balsamic vinegar
2 tablespoons olive oil
6 medium Roma tomatoes – or the equivalent in cherry tomatoes – diced
2 garlic cloves, minced
Salt and pepper to taste
Crusty Italian bread, cut into ½-inch-thick slices (probably 4 to 6 slices, depending on the size of the bread)
In a large bowl, whisk the balsamic vinegar into the olive oil.
Add the tomatoes, garlic, salt and pepper.
Taste to see if you want to add more of anything, and set aside.
Heat oven to 375 degrees.
Lightly brush each side of the bread slices with olive oil and arrange in a single layer on a baking sheet.
Put baking sheet in oven for 2 to 3 minutes, then flip the bread slices and put back in oven for another 2 to 3 minutes.
Remove and place on a plate.
Top the bread with the tomato mixture.
Tear basil into small pieces and sprinkle on top.
Note: You can also add a bit of grated Parmesan to the tomato mixture, if you like.