It’s not quite tomato season yet, but I made this recipe last year and am just getting around to it now (we have a new baby in the house, so cooking has taken a backseat and writing about cooking has taken a very backseat). This easy recipe is only as good as the tomatoes.
Bruschetta is a perfect summer appetizer, but it’s also a great dinner side dish Try it with grilled chicken or sausages and corn on the cob or other garden veggies like zucchini or green beans, and you have the perfect dinner.
In truth, we decided not to even plant tomatoes this year because our maple tree has just gotten too big and our garden doesn’t get enough sun. I’m trying some shade loving veggies like Swiss chard, kale, radishes, broccoli and lettuce, along with our usual beans, peas, carrots, and herbs.
Our strawberry plants are starting to spread but my two year old just isn’t patient enough to let a strawberry grow to full size, he eats them faster than they can grow. For this recipe, I got the perfect summer tomatoes from the farmer’s market.
**Update** This is an old post and this is our old garden before we moved and built our bigger one. It’s always fun to look back to where you were so you can really see where you’ve come.
Garden Bruschetta
Ingredients
- a handful of cherry tomatoes halved
- 1 clove garlic minced
- a few sprigs basil and parsley
- a drizzle of balsamic vinegar
- a drizzle of olive oil
- salt and pepper
- Italian bread grilled or toasted and spread with ricotta cheese
Instructions
- Mix all ingredients in a bowl and serve on top of grilled bread spread with ricotta cheese (shaved Parmesan is a great substitute).
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