Today was a good day. My stomach cooperated and the kitchen smelled divine, freshly stocked with groceries. It truly felt like a huge garden haul (from the supermarket), and I just knew I had to make something pretty to mirror my happy mood.

Obviously, I chose tomatoes. Tomato bruschetta, to be exact.

An antipasto hailing from Italy, bruschetta is simple and fast. Which, quite frankly, is good for both busy cooks and weakened patients. I admit, despite recently finishing a round of chemo, I wish I could speed up time and skip to the “good” week. My caretakers are wonderful, patient, and supportive. But sometimes, you just wish you could tie your own shoes by yourself, you know?

And that’s why this is amazing.

I mean, look at my chiffonading skills down there!

Yes, that is my hand.

Oh, and best of all, studies indicate that lycopene, the important antioxidant largely found in tomatoes and tomato-based products, can reduce the risk of certain cancers by a significant percentage. It’s linked to anti-angiogenesis diets (that is, anti-tumor diets), lowers stroke risks, and may even contribute to increased bone density. Which is to say: tomatoes rule.

The Recipe:
Serves a lot.

Ingredients

1 box of multicolored cherry tomatoes
1 bunch of fresh basil
4 tbs balsamic vinegar
5 tbs extra virgin olive oil
3 tbs chopped garlic
salt and pepper, to taste
1 gluten-free baguette

Directions

1. Wash basil and cherry tomatoes. Set aside.
2. In a small pan over low heat, combine olive oil and garlic. You’re looking to infuse the garlic into the oil, so leave it there for about 3-5 minutes until fragrant. Then remove from heat and allow to cool.
3. Chop tomatoes and chiffonade the basil. Mix tomatoes and basil in a bowl, adding the balsamic vinegar and cooled garlic-infused oil. Add salt and pepper to taste.
4. Cut the baguette at an angle and toast in the oven until crispy. Top with tomato mixture and enjoy!