Summer isn't summer without bruschetta. It's such a simple thing; tomatoes, basil, EVOO, S&P, and crusty bread. It's almost too pretty to eat...almost. 

Remember, it's the simple things in life that keep us going. In case you've forgotten this summertime treat, I've got a simple recipe.

Ingredients:
Container of heirloom cherry tomatoes
A large basil stem (approximately 6 - 8 large basil leaves)
Good EVOO
Salt and Pepper to taste
Crusty bread of choice (I chose a gluten-free bagel)

Directions: 
Cut tomatoes in half. Drizzle with EVOO and use salt & pepper to taste. Julienne basil leaves and add to the tomatoes. Gently toss. Set aside.

Turn on the stovetop and add a bit of EVOO and a clove of fresh garlic smashed. Move the garlic around the pan. Place bread in the skillet. Let it lightly toast on one side. Remove from the skillet. Place on a serving platter with the tomato mixture. Pile the tomatoes on top of the bread and it's bruschetta time. 

"Dear friends, here you have a super delicious pizza typical in our countries."  
Chef Laura Arredondo

Fugazza is a typical dish made in South America. After baking, the crust is very light and airy, much like focaccia. While in the oven, the dough soaks up all the olive oil from the sautéed onions. Typically, it doesn't have sauce or cheese, just the sweet sautéed onions and oregano. If you use a thicker crust by doubling the number of dough layers and adding melted cheese it's called fugazetta. 

For today's pizza, it will be the thinner crust or Fugazza pizza with the sautéed sweet onion, oregano, and one or two kinds of cheese. Other possible toppings include artichokes, pimento, olives, or prosciutto. It's like a baked Charcuterie. 

For a store-bought crust, I found the most wonderful ball of dough at Midtown Market called Tiseo's pizza dough. It has a wonderful flavor and isn't expensive. On Tiseo's website, it says the dough can be found at Kroger, Meijer, IGA, Save-a-lot, high-end gourmet markets, and some independent markets.