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Recipe: Tomato Bruschetta

July 23, 2017

It's summer time, which means if you're like me and planted tomatoes, you're either about to have a whole lot of them or already do. If you're looking for quick and easy recipes that don't require canning, look no further! 




  • 8 tomatoes 

  • Olive oil (about a teaspoon)

  • Balsamic vinegar (about a tablespoon)

  • Garlic (1-2 cloves, minced)

  • 1/3 c fresh basil, chopped 

  • 1/4 c shredded Parmesan or asiago cheese 

  • Salt and pepper to taste



  1. Dice your tomatoes and place in a bowl

  2. Drizzle olive oil over the top so they are lightly coated. Add more if needed, but when combined with natural juices from tomato there should be a small amount of liquid in bottom of bowl

  3. Drizzle balsamic over top, mix in-- add more if needed 

  4. Add remainder of ingredients 


I like to serve this atop bread that I have lightly basted with olive oil, sprinkled with cheese and broiled or toasted in the toaster oven until crispy. (Homemade croustini!) 


It's light, tasty and you can eat the whole bowl. 



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