Summer's Brightest Bites

When I think of summer, I’m instantly transported to poolside afternoons with open-faced tomato sandwiches in hand—counting the minutes until the next handstand contest or flipping my hair into full Martha Washington mode.

These days, I may not spend my summers pool-hopping like I used to, but tomatoes are still front and center. I still love a good, simple tomato sandwich—but I’ve also learned how to turn tomatoes into showstopping sides that are irresistibly easy and always have people asking for the recipe.

snack bar chic guacamole
This guacamole has been a go-to on my party spread for years. As a self-proclaimed picky eater (no cilantro, no peppers for me!), I’ve tweaked the classic to fit my taste—and surprisingly, even my cilantro-loving friends never miss a thing. The original recipe came from The Joy of Cooking, but I’ve made it my own by adding garlic, which brings a delicious creaminess and depth. It’s simple, crowd-pleasing, and always disappears fast.

2 large or 3 medium ripe avocados
1 medium ripe tomato
1/2 small white onion
1 clove of garlic
1 lime

Using the coarse side of a 4-sided grater, grate the tomato, onion, and garlic clove into a medium-sized bowl. Slice avocados in half and squeeze pits out. Using a spoon, scoop out the avocado flesh into the bowl with the tomato mixture. Mash and mix using a large fork or potato masher, adding lime juice and salt to taste. Mash until the preferred texture is reached. Serve immediately.*

if you are making ahead of time, place plastic wrap on the guacamole (no air space) and keep in refrigerator. Keep lime juice to add a bit more right before serving.

Blissful bruschetta
I had never had bruschetta until my friend's 30th birthday party, and another guest made this and I couldn't STOP eating it. Since then I have played with the recipe and while it's not an exact recipe - this bruschetta shines the longer it marinates.

1 container of mixed heirloom cherry tomatoes
a few fresh basil leaves
olive oil (the good kind)
1 clove of garlic
1 loaf of crusty french bread
basamic vinegar (optional)
soft cheese like brie (optional)

Cut tomatoes in quarters - depending on size you may need to cut smaller, think smaller than bite-sized, and place in medium bowl. Chop 3-4 basil leaves into tiny pieces (you can use more if you love basil) and place in the bowl with tomatoes. Mince garlic and add to the bowl. Add olive oil to cover the tomatoes. Sprinkle in salt to taste. Let mixture sit to let flavors mingle.

If I am making this to eat immediately, I will then turn the oven on 375 and place the sliced french bread on a baking sheet in the oven (so the bread warms as the oven warms up). Once the oven reaches 375, I'll let the bread sit for another few minutes. And then take out and serve with the bruschetta mixture using a slotted spoon.

If you are making this in advance, perfect! Letting the tomato mixture sit for anywhere from 1-3 hours is great. If it's for the next day, I place in the refrigerator overnight and then remove to come back to room temp before serving with the bread.

While this tomato bruschetta is outstanding alone - adding the balsamic as a drizzle and some brie can really knock it out of the park.