Our garden was a good producer this year. Heck, it’s still going strong, what am I talking about?!? These days the tomatoes are taking center stage.
Note to self for next year – plant more Roma’s and less of the smaller varieties. Picking the cherry, grape, plum and pear tomatoes is time consuming! And, folks want the Roma’s for salsa making anyways – more “meat”; less seeds and juice.
I’ve made and canned or froze lots of different things using tomatoes – salsa, spaghetti sauce, pizza sauce, roasted tomatoes – but one of my favorites is bruschetta.
There are many different versions of bruschetta and my own personal recipe varies each time I make it, it seems. The following recipe was my latest (and greatest?) production of this Italian appetizer.
Italian, French or my favorite, Tomato Basil Bread (a creation using my bread machine), 6-10 slices (preferably thinly sliced)
Herbed Cream Cheese Spread, 4 ounces
Roma Tomatoes, 5-6 diced
Fresh Basil, 10-12 leaves, torn into small pieces
Olive oil, 1-2 Tablespoons
Minced Garlic, 1 teaspoon
Balsamic vinegar, 1 teaspoon
Grated Fresh Parmesan Cheese, 3-4 ounces
Place thinly sliced bread on cookie sheet. Toast in 350 degree oven for 5-6 minutes.
While bread is toasting, mix the diced tomatoes, basil pieces, olive oil and balsamic vinegar in a bowl.
Spread cream cheese on toasted bread. Top with tomato mixture followed by Parmesan cheese. Return to oven until all is warm and cheese is melted, approximately another 5-6 minutes.
When I think of all the wonderful abundance our garden has produced this summer, it’s amazing. But, then again, the Lord is amazing. And helps us to do amazing things. I feel so good when I can feed myself and my family good food. Real food. The options and opportunities are limit less when we grow all these good veggies. Psalm 34:8 comes to mind: Taste and see that the Lord is good. He is so good. So. Very. Good.