I’m sorry to sound like such a complainer but I feel it would be dishonest to neglect to mention again how hot it is here. Not just hot even (temperatures well above 90ºF), but really humid and sticky. Going outside is akin to taking a steam shower and the heaviness of the air is so nauseating, it’s hard to find my appetite.

That said, a girl still needs to eat. And her hollow-legged boyfriend definitely isn’t going to skip a meal. Colin came for a visit this weekend and, since the slices are rather big, we made dinner of nothing but this bruschetta and cold beer, waiting for the sun to drop behind the roof of the building next door and eating with our fingers, tomato juice running down our chins.

As a disclaimer, I feel I should mention that this recipe includes anchovies. Trust me, Colin wasn’t too keen on the idea either and needed a little reassurance, but we both agreed, after stuffing our faces full of bruschetta, that they impart a subtle saltiness and a hint of umami (Colin’s favorite piece of culinary vocabulary) to an otherwise fresh dish. I guess what I’m saying is, don’t skip the anchovy! If, however, you don’t heed my advice, I suggest doubling the salt. 

Simple Bruschetta

• 4 tablespoons extra virgin olive oil
• 3 vine-ripened tomatoes
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 small white onion
• 2 tablespoons fresh basil
• 2 anchovy fillets
• 1/2 teaspoon salt
• pepper to taste
• 1 loaf crusty white bread, such as a French baguette or sourdough

1. Wash, seed and dice the tomatoes and move to a medium bowl with the lemon juice. Dice the onion and add to the tomatoes. Mince the garlic and anchovy fillets, chop the basil, and add all three to the bowl along with one tablespoon of the olive oil. Stir only to combine and season to taste with the salt and pepper. (The anchovies add a lot of salt, so don’t salt before tasting!)

2. Cut the bread into 3/4 inch slices, cutting on an angle to make the surface area of the slices as big as possible. Heat the remaining three tablespoons of oil over medium heat in a heavy skillet. Fry the bread, turning frequently, until browned to taste on both sides. Rub the top side of each slice with the remaining garlic clove and spoon the tomato mixture on top to serve.