Bruschetta Recipe

I’m still holding onto the last bits of summer as much as I can, which is much easier to do in Tucson since it feels like summer here long after school has been back in sessions! We’re still frequenting triple digit temperatures, which has been a fabulous excuse for eating bowls of watermelon, frozen blueberries, and ice cream cones.

This summer, I also fell in love with bruschetta. I’ve had it quite a few times before, but a few months ago, after eating it (and loving it!) at a restaurant, I decided I had to start making it at home. And so I did!

It’s so quick and easy to throw together.

Basically just chop the tomatoes and basil leaves, throw everything in a bowl, & let it marinate for a little while.

And then, when you’re ready to serve it, toast up your bread. I used a whole wheat baguette and grilled the bread slices, since I was already using the grill to cook chicken breasts.

You can also toast them up in the oven or even your toaster oven, which was really handy when I was only eating a piece or two at a time as leftovers.

The cool mixture of chopped tomatoes and fresh basil just screams summer to me and makes me so very happy.

Almost as happy as the warm, crunchy bread makes my inner carbaholic.

Whole grains and vegetables make this dish a very nutritious dish to add to your table. It makes a fantastic addition to a summer barbecue or potluck, and it is the perfect appetizer, side dish, or healthy snack.

Excuse me while I go soak up the sun by the pool and eat s’mores. I’m just not ready to let go yet. I may be approahcing attachment issues.