Bruschetta

What to do with all the fresh vine ripe tomatoes and bright green basil from our garden...Hmmm? Bruschetta! This is such a tasty, flavorful appetizer, and simple to make. I made some fresh Vienna bread in our bread machine, or you can pick up a nice baguette from the bakery.

Recipe:
Ingredients: (approximate quantities)
4-5 medium tomatoes, seeded, diced
3-4 cloves garlic, minced
3 cups basil leaves, julienned
1/4 cup olive oil
fresh ground pepper
Parmesan cheese, grated or shredded for garnish

Directions:
1. Mix tomatoes, garlic, basil, olive oil and pepper in a small bowl, toss to combine, add more olive oil as needed. Let the mixture rest for at least 15 minutes to allow the flavors to meld together.
2. Slice bread, if your bread is fresh (soft), toast on a sheet pan in 350'F oven for about 5-7 minutes, flipping once to avoid soggy bruschetta. Spoon tomato mixture on top of each slice of bread and sprinkle with Parmesan cheese.
3. Bake bruschetta in 350'F oven about 5-7 minutes or until heated through and bread is slightly golden. Serve on a rustic wooden cutting board, drizzle lightly with olive oil prior to serving.

The rest of our dinner tonight...

Sautéed garden vegetables served over pasta

and green salad 
with tomatoes, cucumbers, red onion 
and a sprinkle of goat cheese