Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
This is a dish to make at the height of summer, when we can celebrate the anniversary of that perfect marriage of basil and vine-ripened tomatoes. Just add a few drops of balsamic vinegar to bring out the sweetness of the tomatoes, and use a good coarse-textured, crusty bread for the bruschetta.In a small bowl, toss together the tomatoes, 1 tablespoon of the olive oil, the balsamic vinegar, and salt to taste.
Wine suggestion: Sauvignon Blanc
2 large ripe tomatoes, peeled, seeded, and cut into 1/2-inch dice3 tablespoons extra virgin olive oil1/2 teaspoon balsamic vinegarSalt6 slices coarse-textured country bread, cut 3/8-inch thick2 large cloves garlic10 fresh basil leaves
Under a broiler or on a wood-fired grill, toast the bread until golden on each side. Rub the bread lightly on one side with the garlic, using the toasted surface like a grater. With a pastry brush, brush on the remaining 2 tablespoons olive oil.
Pile the basil leaves on top of one another, roll them up, and cut into thin ribbons. Distribute the tomato mixture evenly over the toast, garnish with the basil, and serve immediately.
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