summer bruschetta

 

One of my favorite things about summer is cooking with lots of fresh ingredients right out of the garden (or from the farmers market). There is nothing like fresh fruits and veggies that can make your taste buds just dance. Now, I am not one who typically loves tomatoes as a major ingredient. I enjoy them in recipes but can't just eat them plain. That is why I love bruschetta. You can enjoy tomatoes as a primary ingredient but have other flavors to compliment them.

The other day, I found myself with a handful of extra tomatoes and basil, so naturally the best way to use those items is in summer bruschetta. I used parts of this recipe but also just added what I thought would taste best. It's easy and delicious.

Start by cutting up your tomatoes, you want them in bit size pieces but not so small that they just all end up mushing together. I used five good sized tomatoes. Once they're chopped, put them in a bowl.

Next, I added three gloves of garlic (adjust to taste).  I chopped 6-8 fresh basil leaves and added them to the bowl. Then, I added one tablespoon or so of olive oil and approximately one teaspoon of balsamic vinegar. Also, as a little salt and pepper (to taste). Mix them all together and you're done!

See simple enough! We didn't have any french bread at the time so I toasted some regular bread and we cut it up into smaller slices. We just spooned some on our bread and scarfed it down enjoyed! We stored it in the fridge for a couple days, but it really didn't last very long in our house. It is so fresh and filled with summer flavors that it's hard to not eat it in one sitting.

So if you find yourself with some extra tomatoes, this recipe is a great way to use them up!