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,
Enjoy!
Save RecipeIngredients
- 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
Instructions
- 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.
