Bruschetta is one of my favorite things to eat in the summer. This weekend I happily scored 3 little organic tomatoes from my dad’s garden (his fourth of july variety that are finally ready). I paired it with some fresh basil I had on hand, picked up some french bread, and enjoyed my first bruschetta experience of the season.
tomatoes from the garden:
the last pieces of bruschetta:
Garden tomatoes, fresh basil, garlic + red onion, drizzled with olive oil + balsamic vinegar, spooned on top of toasted french bread, topped with (not shown) mozzarella cheese.