Bruschetta with melted mozarella, tomatoes and basil
Freshly-picked tomatoes in different colors from the backyard edible garden, sliced and placed on a store-bought ciabatta, a drizzle of olive oil, a sprinkle of salt and freshly cracked black peppercorns, then I added mozarella on top. On to a 400°F pre-heated oven until the cheese is melted. Then, garnished with basil, also from the garden.
Bruschetta with colorful tomatoes from the backyard
Dinner with some harvest from our small urban backyard edible garden. Some nectarines, grapes, different varieties of juicy, colorful and delicious tomatoes on bruschetta with torn basil, steamed potatoes garnished with chopped dill and seared ahi tuna.
Bruschetta is only as good as your tomatoes!
Summertime appetizer at its finest! All you need is diced tomatoes, salt, pepper, balsamic vinegar, grated garlic, Extra Virgin olive oil, basil, salt and pepper. Tomatoes need a lot of salt so don’t be afraid and be generous!