GREEN ZEBRA BRUSCHETTA

i do not like raw tomatoes. i’ve just very recently, like in the past month, stopped eating around them in my food and i think it’s because of the tomatoes i grew last summer. i initially ordered the seeds for the novelty factor, but green zebras are literally amazing. they max out at around the size of a golf ball and when ripe they’re yellowish with dark green vertical stripes. they’re a little sweet and a little tart, which is probably why i like them so much. i like them even more when they’re soaked in vinegar.

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GREEN ZEBRA BRUSCHETTA

4 green zebra tomatoes, diced
2t olive oil
2T champagne vinegar
3-4 basil leaves, ripped into bits*
1 clove garlic, finely diced
1 clove garlic, whole
salt and pepper to taste
4-5 slices of italian or french bread

lightly toast both sides of the bread, and then rub one side of each toast with the whole garlic clove. mix all other ingredients together and spoon the tomato mixture onto the toasts. now munch.

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*a word about the basil thing… i’ve always been told it’s bad luck to cut basil with a knife and assumed it was some kind of weird italian thing, like how my mom’s whole family always called zucchini “gagoots.” i always insisted it was a thing to people until recently when i realized a cucuzzi is a common southern italian edible gourd. but i digress. anyway i couldn’t find anything online about cutting basil and no one i know has heard of the superstition, so i don’t know. i still tear it and you probably should too. just in case.

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One thought on “GREEN ZEBRA BRUSCHETTA

  1. Deb says:

    matching nail polish! nice touch

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