I love bruschetta – but really only in the summer when the tomatoes are ripe.  This time of the year it’s so tasty you can eat it with a spoon!!!

Bruschetta is simple, healthy and a perfect “go-to” summer appetizer or even side dish.  If you have a small garden, you can grow all the main ingredients easily.appetizer

Fresh Bruschetta

2 medium to large tomatoes (or 1 cup cherry or grape – try a variety of colors to make it even prettier), chopped

1-2 garlic cloves, minced

3-4 large basil leaves, torn into small pieces

extra virgin olive oil

balsamic vinegar

sea salt, freshly cracked pepper

Step one:  Place the tomatoes, garlic and basil in a serving bowl.

Step two:  Drizzle olive oil and vinegar on top and mix gently.  Season with salt & pepper.

This dish is actually better made early in the day – it gives the tomatoes time to absorb the flavors.  To bump it up a notch, you could also add small pieces of mozzarella – this turns it into almost a salad.  Or just enjoy as is over lightly toasted sourdough or Italian bread.

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Shared on WFMW, Real Food Wednesday and The Mommy Club

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