Sunday, July 18, 2010


Our tomatoes are finally turning red! I picked some decent sized Early Girls today -- I love it when you're cutting up a tomato warm from the summer sun. It just makes them taste better somehow. We've had a bug eating our basil this year, but I was able to get a few leaves to use for homemade Bruschetta. Usually meant as an appetizer, our family eats Bruschetta as a meal on Sunday afternoons in the summer. When the tomatoes are ripe, I just can't get enough! The recipe says 16 servings, but my family of four usually eats about two-thirds of a batch when we serve it up as the meal.

Photo courtesy of


2 tomatoes, diced
2 cloves fresh garlic, minced
1 tablespoon minced fresh basil
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt
two 16-inch-long French-style baguettes
3 tablespoons extra-virgin olive oil

1. Stir everything but the baguettes and oil in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature.

2. Slice the baguettes about 3/4-inch thick, on the diagonal. Brush one side of each slice with additional olive oil.

3. Place slices oil-side-up on a baking sheet, and broil (carefully!) just until the slices are lightly browned. Remove them from the broiler and place in a serving dish so that the bottoms don't get soggy.

4. When ready to serve, place about 2 to 3 teaspoons of the tomato mixture on top of each slice of bread.

Servings: 16

Nutrition Facts
Serving size: 1/16 of a recipe (1.8 ounces).
Amount Per Serving:
Calories: 108.86
Total Fat: 3.63g
Saturated Fat: 0.61g
Cholesterol: 0mg
Sodium: 191.17mg
Potassium: 85.34mg
Total Carbohydrates: 16.13g

No comments:

Post a Comment