bruschetta makes it bettah

We have an abundance of cherry tomatoes from our little garden. Last night, I got a little caprese cra-zay and whipped up the best bruschetta batch to date.

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It’s so easy it probably shouldn’t be posted on the internet, but it is just too good not to share. Chop some tomatoes, basil, chives and fresh mozzarella.

I used this kind…

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Add a generous amount of extra virgin olive oil, a splash or two of balsamic vinegar and salt and pepper. (I can not type or say salt and pepper without breaking out a little Shoop. Here I go, here I go, here I go again…)

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Let that bowl of delicious sit for a while. The longer it sits, the better your bruschetta. If you need to make this more difficult, you could grill or toast a sliced baguette. Or you could just use these…

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Load ’em up and chow down.

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So easy and they taste like a mouth full of summertime. Let me know if you have a go-to tomato recipe because I’m running out of ideas. Have a great week!

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4 Comments

  1. Yum! I need to pick up some of that bread next time I’m at Fresh Market. If you need a good tomato recipe, this Tomato Basil Tart is delicious. http://www.forthelove-mb.blogspot.com/2010/01/top-2-tuesdays.html And this salad is TO DIE FOR. It calls for heirlooms but I’m sure whatever tomatoes you have growing in your garden would work. http://www.insockmonkeyslippers.com/heirloom-tomato-bacon-summer-salad

  2. Yum! I actually only like tomatoes when they’re in bruschetta form. My wedding caterer made some kind of awesome bruschetta that I have never been able to replicate, but I can still taste. I would cut a tomato for that recipe.

  3. I always tell my husband I’d want this as my Last Meal. And Graeter’s ice cream. Gotta try this! I don’t have a tomato recipe that’s different, but check out Panzanella salad on Camille Style’s blog. Deeeeeee-licious!!!!