I love to cook and come up with recipes I can make using vegetables from my garden. When summer is at peak, our gardens tend to yield lots of beautiful and tasty veggies. This bruschetta tastes so great when made from garden vegetables. For those that need to cut out more fat, you can cut back on the olive oil by half the amount that I mention. This recipe can also be paired with the Pesto recipe. It will add flavor and a little more punch to your palate.

Enjoy.

Bruschetta

This is a tasty dish that can be served at your next get together or family dinner. The flavors are fresh and complemented with the baguette gives texture to the dish. Enjoy.
Prep Time10 mins
Total Time1 hr 10 mins
Cuisine: Italian

Ingredients

  • 4-5 Roma tomatoes diced small
  • 1 clove garlic minced
  • 1/4 cup fresh basil chopped fine
  • 2 Tbs. olive oil
  • salt to taste

Instructions

  • Dice tomatoes and slightly drain.
  • Mix all ingredients and let stand for 1 hour.
  • Slice baguette, brush with olive oil and toast or grill until lightly browned.
  • Top with tomato mixture.

Notes

You can layer Pesto recipe on toasted baguette and topped with Bruschetta for another fantastic appetizer.

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