Bruschetta With Garden Fresh Tomatoes and Basil

Post by Contributing Writer, Katie

Summer winds to a close as our gardens continue to supply us with delicious goodness to create healthy dishes.

Tomatoes and basil are always part of my summer crop. Living in the Mediterranean of Mexico (Valle de Guadalupe), I have been blessed to have ready access to freshly pressed olive oil. With all these on hand, there is no option but to cook some Italian food. One of my favorite dishes to make is bruschetta.

Bruschetta is a heavenly combination of tomatoes, basil, garlic, olive oil, a touch of balsamic vinegar and a generous sprinkle of unrefined salt. This fragrant and delicious blend is perfect accompaniment to any dish. It is most commonly served on top of toasted bread. I also like to add it on top of pasta, salad or grilled meat.

Bruschetta

4 roma tomatoes
1/2 cup packed fresh basil
4-6 cloves of garlic
1/4 cup olive oil
1 TBS balsamic vinegar
1/2 tsp unrefined salt

1. Roughly chop the tomatoes. Roll the basil into “cigars” and slice to cut. Crush the garlic. Add the tomatoes, basil and garlic into a medium sized bowl.

2. Drizzle with the oilve oil and vinegar, sprinkle with the salt.

3. Gently stir to mix.

4. Serve on toasted bread, pasta, salad or grilled meat.

Have you ever eaten or made bruschetta?


Katie is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Nourishing Simplicity about nourishing foods, herbal remedies, simple living, raising her girls and encouraging other women in their walk with Christ.

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