Tomatoes... take 2

Okay... I'm here talking about tomatoes (yes, again). I mean the weather up here has been nuts, first no tomatoes, then we had tons.... then it seemed that summer was over and yet here we are again with 80 degree temps and the tomatoes that I had written off for the year are ripening on their vines!

So I racked my brain for an easy chock full of tomato recipe and of course I thought of Bruchetta! I remember my parents loving this when I was a kid. Which of course meant I wanted nothing to do with it. Uncooked tomatoes... little pieces of bread... ick! Clearly much too grown up for me.

My how times have changed... Okay so there's no official recipe here. I honestly threw some stuff together:

Lindsey's Bruchetta:
A few juicy/ripe tomatoes
handful of basil
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp minced garlic
kosher salt and ground black pepper to taste
1/4 c shaved or shredded parmesan
1 loaf of fresh bread (preferably the crusty bakery kind)


First, turn your oven to broil. While it's heating up, dice your tomatoes and basil. Add all other ingredients in a bowl. Stir to combine.

Try not to slop over the edges of the bowl like I did!

Set the bowl to the side and let the flavors mingle a little bit. Slice up your bread and lay slices on a baking pan.



Pop these under the broiler for a few minutes to crisp the bread. Be sure to watch them... burnt bread=no good! If you want to be extra fancy and garlicy then you could also rub a sliced clove of garlic over the bread before crisping.

As soon as you pull your crisped bread out of the oven, spoon your tomato mixture onto each piece. Top with a sprinkling of parmesan cheese.!


Ah I feel so adult!!