Today, I’m sharing one of my summertime favorites, bruschetta! I learned how to make bruschetta from my sister-in-law who lived in Italy for quite a few years. And with a garden full of ripe, juicy tomatoes…what’s a better way to use them?!



Roma Tomatoes

Salt and Pepper

Minced garlic (fresh or jarred)

Fresh Basil

Olive Oil

One loaf of Italian or French bread


Dice up the Roma tomatoes and place in a medium bowl. Add salt and pepper to taste and stir together. Add two tablespoons of minced garlic and approximately 1/2 cup fresh, torn basil. Drizzle a few tablespoons of olive oil over the entire mixture and stir to combine.

Cut bread into 1/2-inch slices and place on sheet pan (cut 6-8 slices for this recipe). In a small bowl, stir together some olive oil and minced garlic. Brush bread with olive oil/garlic mixture. Place bread under broiler for two minutes or until edges are crispy (watch closely). Top the bread with tomato mixture and ENJOY!

[The amounts I’ve given make enough bruschetta for two to four people]


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