Nothing beats a fresh bruschetta made with ingredients from your garden.
Try this four ingredient show stopper soon!
I spent all of yesterday with close to 30 Iowa bloggers {food, lifestyle, DIY and more} at my friend Michelle's house. We brainstormed, listened to speakers, received tips from one another and ate some glorious food.
I literally took 10 pages of notes. How to bring in more blog traffic, how to improve my photography, ways to kill it on social media and so much more. It's no joke I have a lot of work to do. This blog of mine is almost 7 years old and each and every day it is still a work in progress.
I kid you not, I have a list about a mile long of items, mostly behind the scenes stuff, that needs to be fixed. And now, with the older two in school full time {do you hear the angels singing?} I will have more time.
So until then, thank you for reading and sharing my blog with your friends and family. It is much, much appreciated. Bless you guys.
So about this bruschetta. I brought it to our gathering yesterday and it was gobbled up! Everyone knows my love of a garden tomato in my favorite B.L.T. sandwich, but honestly right behind using my garden tomatoes for that glorious sandwich is using them in this bruschetta.
Tomatoes, fresh garlic, garden grown basil, a dash of balsamic vinegar and salt and pepper. That's it! Let that mixture soak up all it's goodness, overnight if possible and you'll eat the most delicious appetizer of your life.
My favorite way to eat this is with a nice crusty hunk of bread, but feel free to eat with crackers as well. I also love, love, love it on grilled chicken. Better yet, bake the chicken in the oven, top with the bruschetta and some mozzarella cheese the last five minutes of baking....and, whoa.
Classic Summer Bruschetta
6 medium-sized tomatoes
3 cloves garlic, minced
4-5 large basil leaves, chopped
1 t. balsamic vinegar
1 t. salt
1 t. pepper
1. Wash the tomatoes and cut out the core. If the tomatoes are extra juicy, squeeze a bit of the juice and seeds out. Then slice and dice into small bit size pieces.
2. In a bowl combine the chopped tomatoes, minced garlic, basil, vinegar, salt and pepper. Toss to coat.
3. Chill in the refrigerator for at least 2 hours, better yet overnight.
4. Serve with toasted garlic baguette slices.
How are you still using up your garden tomatoes?
I'd love to hear some new ideas!
