Simple Garden Tomato Bruschetta

Tuesday, August 26, 2014 0 0

You may have noticed things are looking a little different around here! I’ve reorganized the blog, moving it from wordpress.com to wordpress.org so it’s now much more customizable. I’m also veering away from fashion posts to focus on food and recipe posts, as that is truly where my passion lies!

In the past two years I’ve come to be passionate about whole foods, organic produce, and supporting local small farms. It’s been a slow realisation which started by reading this book and then this book, and has since spiraled with the addition of our rooftop vegetable garden last summer, our CSA box this year, watching so many different documentaries, and now I can’t read or learn enough about it! I constantly joke to J about how I want to leave the city, get some land, grow some vegetables, get a bee hive, sell jam at the local farmer’s market, and basically become a big hippie ;)

Joking aside, the recipes featured on this blog will be focused on whole foods – though, admittedly I have a sweet tooth that sometimes needs satisfying, so I will also be posting baking recipes. Baking also relaxes me, and can be a stress relief! I love being in the kitchen, so thanks for coming on this food adventure with me!

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We’ve got an abundance of tomatoes overflowing our garden from our six tomato plants. Every day it seems like there are a hundred more to pick! I needed a recipe to use up a lot and settled on bruschetta. { Is it mind-blowing to anyone else that bruschetta is actually pronounced “bru-sketta”?! } I could eat bruschetta for days.

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Simple Garden Tomato Bruschetta
Serves 2
A yummy way to use up tomatoes from the garden!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1/2 pint (or approx 15-20) cherry tomatoes
  2. large handful basil leaves
  3. drizzle olive oil
  4. 1 large clove garlic, minced
  5. 1 tbsp balsamic vinegar
  6. salt and pepper to taste
  7. 1/2 cup grated mozzarella cheese
  8. 6 slices French bread (I like my French bread to have a large surface area so there's room for more deliciousness, so cut on the diagonal!)
Instructions
  1. Slice cherry tomatoes in half. Slice some in quarters if you'd prefer smaller chunks. Slice basil leaves into fine shreds. Put both cherry tomatoes and basil into a medium-size bowl.
  2. In a small saucepan, drizzle olive oil and turn to medium-low heat. Add minced garlic and sautee until light golden brown. Add golden garlic to bowl.
  3. Stir the tomato mixture until everything is blended well. Add balsamic vinegar and a few grinds of salt and pepper, to taste. Ideally you will now put the tomato mixture into the fridge to let the flavours meld, for approx 30 mins.
  4. If you're impatient like me, skip the fridge and grate 1/2 cup mozzarella and grab your 6 slices of bread. On top of each slice of bread, add a big scoop of tomato mixture, then top with mozzarella cheese.
  5. Broil for approx 5 minutes, or until cheese has melted and bread has slightly crisped. Eat and be reminded of the height of summertime.
the lovely kitchen http://www.thelovelykitchen.org/

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