Last year, a friend of mine planted too many tomatoes and ended up canning over 30 quarts. Her small family didn’t use them all up over the winter, so, to make room for this year’s crop, she’s giving jars away to a few lucky friends. Being one of those fortunate souls, I’m going to make up a batch of fresh bruschetta (bro͞oˈskedə). This classically simple dish is one of the best ways to embrace the sweet acidity of the fruit, letting it be the star. With warm garlic and earthy basil, fresh bruschetta a perfect appetizer or light lunch, served cold with a crusty baguette, or in this case, slices of toasted, cheesy French bread.
Here’s what you’ll need:
Combine all ingredients in a bowl (preferably one with a lid) and stir to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve your fresh bruschetta with your favorite Italian, French, or sourdough bread.
In the tens of thousands of years that people have cultivated the land to raise…
Hydroponic gardening is not new, but it has seen an increase in popularity lately. This…
I’m an off-grid homesteader, which means I come from a pretty extreme end of the…
Perennials offer great value in the flower or shade garden. These plants come back year…
Would you like to create an edible landscape? Some individuals are turning their lawns or…
Meatloaf wasn't something we Shelton kids had much of growing up. A fact that seems…
View Comments
Yum