Tomatoes, Tomatoes, Tomatoes!
What to do with all of the tomatoes! By the end of summer we have had so many tomatoes from our own garden that I run out of ideas on what to prepare. However, fresh homemade bruschetta is always a welcome dish in our home. Because it’s so hearty and fresh we often have bruschetta as our meal! Plus, it makes a great vegetarian option.
- 8 (or more) slices of baguette bread, about 1/4" thick
- 2 cups cherry or roma tomatoes
- 1 package ricotta or goat cheese
- 1 package fresh basil leaves
- olive oil
- Kosher salt
- black pepper
- Brush the tomatoes with olive oil and place tomatoes on a skewer(s).
- Brush the baguette slices with olive oil and place on grill pan (or grill) and toast until you see grill marks on the bread.
- Place the tomato skewer(s) on the grill and cook for a few minutes, until the tomatoes look a little charred and blistered.
- Spread the cheese on the baguette slices and add a basil leaf on each slice.
- When the tomatoes are cooled down, slice them in half and add on top of the basil leaves. Drizzle a little olive oil on top of each baguette slice, and sprinkle with salt and pepper.