Something amazing happened tonight, my 6-month old played contently by himself on the floor long enough for my husband and I to eat dinner – at the same time! This has pretty much not happened since he was born as one of us usually has to entertain Max while the other eats. Luckily, I had planned something simple, yet delicious for tonight!
Which is where this bruschetta comes in. There is nothing better than fresh bruschetta. Tomatoes, basil and balsamic is the best combination ever – and this meal captures that perfectly.
The bruschetta can be made in advance and only gets better with time. You can of course make extra to top pizza, eggs, pasta or just about anything else you have in your fridge. Or you can make extra to eat straight out of the bowl.
2 chicken breasts
2 tablespoons olive oil
3 cloves of minced garlic
4 small tomatoes
1/2 tablespoon balsamic vinegar
8 basil leaves
3 cups cauliflower florets
salt & pepper to taste
Begin by heating the oil in a pan and browning the garlic. Remove from heat before the garlic burns.
Chop tomatoes and basil leaves – place in small bowl. Pour half of the olive oil and garlic into bowl. Toss with balsamic vinegar. Salt and pepper to taste. Set aside.
Pre-heat a grill pan and lightly season chicken to your preference. Simply grill chicken until cooked through.
For cauliflower, sauté over medium heat until tender – about eight minutes. For the last few minutes, add remaining garlic and oil. Adding the oil and garlic at the end ensures that garlic does not burn and become bitter.
Serve chicken with bruschetta on top, cauliflower on the side.