Summer Bruschetta

The tomatoes are ripe and the basil is bountiful! It’s time for bruschetta.
Ingredients:
Fresh, crusty, French baguette
Tomatoes
Fresh basil leaves
Good balsamic vinegar
Olive oil
Garlic
Salt & pepper

Dice your tomatoes. I prefer to cut mine in half and remove all the seeds first. I also love to use different varities of tomatoes – these are yellow boy tomatoes from my garden and delicious! Place diced tomatoes in a bowl and julienne your basil. I prefer to use a lot of basil! Crush a clove or garlic or two, drizzle olive oil and balsamic on to your taste, and finish with some sea salt and freshly cracked pepper. The quantities are up to you and your taste. I love to serve this on a fresh French baguette. Sometime I lightly toast the bread with some olive oil. A summer favorite!

Strawberry Bruschetta

(I know it’s not served on bread and not really bruschetta, but it’s the same preparation for my tomato bruschetta, so that’s the name!)
I had this in Italy several years ago and made it last night as a side dish. It’s amazing!
Dice up some fresh strawberries, julianna some fresh basil, add a dash of olive oil, balsamic vinegar and a tough of salt. Toss it together and serve it on the side as a fresh new side dish to your dinner.

Summer Harvest

Super salad with everything from the garden and more! Lettuce, carrots, green beans, corn off the cob... I made an easy dressing that only brightened all the flavors:
1/2 c. red wine vinegar
3T fresh lemon juice
2 t honey
s&p
1 c. olive oil
Served with bruscetta and crusty French bread. (I hate tomatoes and wouldn’t dream of putting them in a salad, yet I LOVE bruscetta. I know, makes no sense!