The first spritz of the season means the weather is heating up, the sun is setting later, and one of my favorite traditions, Friday afternoon happy hour, moves to our back patio. What better appetizer to pair with that vibrant orange, perfectly refreshing cocktail, than bruschetta! Piled high on top of fresh sourdough slices are sweet tomatoes, fresh basil, balanced with peppery olive oil, sea salt crystals, and a drizzle of balsamic glaze. For the palate, this combination encapsulates the tastes of summer.

My husband and I first enjoyed an Aperol spritz on a summer trip to Italy, a few years ago. We were immediately taken by the unique flavor and couldn’t wait to recreate it at home. With each summer spritz made, it always takes us back to that memorable time in Rome and Florence. We couldn’t think of a better Italian antipasto than one that has been a staple in our house and a favorite of our kids, bruschetta. All that’s needed are a few fresh ingredients and this makes for the ultimate way to slowly ease into the weekend. Cheers!

Bruschetta:

• 1 lb. cherry tomatoes, cut in slices or quarters (I like heirloom cherry tomatoes for their color variance)
• ½ cup fresh basil, julienned
• 2 garlic cloves, minced
• 1 tsp salt
• ¼ red onion, diced
• 4 Tablespoons olive oil
• Balsamic Glaze
• Bread of your choice

Mix all of the above ingredients together. Using your choice of bread, I use freshly baked sourdough, cut into tartine sized pieces, but you could easily use a baguette and cut it into slices (lightly toasted in the oven at 350 F, for approximately 8 minutes), and pile on as much of the tomato mixture your bread slice can hold. Drizzle balsamic glaze on top.