It’s August already and we’ll be saying goodbye to summer soon. I have mixed emotions about it. A part of me wants to hold on to the lazy days and long nights of summer and the other part of me wants a break from this deathly heat! Either way, I’m getting my fill of  the bountiful fresh fruits and veggies summer has to offer. I made a list of must have fruits to feast on in August and I stop dead in my tracks when I see a truck on the side of the road with a sign boasting of homegrown fruits and veggies for sale.
There’s nothing like a “homegrown tomato” and when you pair this juicy fruit with a slice of crusty warm bread, basil, pesto and cheese, your mouth explodes with all the sweetness of summertime. Lucky for you I opened my recipe vault to bring back a favorite summer appetizer, Bruschetta.  With just a few ingredients, you will have a plate of palate pleasing yum in no time.

Until next time,


Tomato Basil Bruschetta
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  • 15-18 grape tomatoes cut in half
  • 3-4 tbs. Pesto
  • Balsamic glaze
  • Fresh basil leaves
  • Olive oil
  • Graded Parmesan cheese
  • 2 garlic cloves sliced
  • 6 slices of French bread cut diagonally


  1. Place tomatoes in a shallow dish. Salt and pepper to taste. Place sliced garlic on top of tomatoes. Drizzle with olive oil. Place in a 350 degree oven and roast until tender. Remove from oven. Place French bread on a cookie sheet. Drizzle with olive oil. Place in a 400 degree oven on broil. Toast bread until golden brown. Transfer bread to a platter. Assemble the Bruschetta beginning with cheese; add a leaf of basil, tomatoes and pesto. Drizzle with balsamic glaze serve warm.