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Summer is on it's way here! This is one of my favorite things to make when tomatoes are lovely and ripe and juicy...

Chop 2 or 3 well-ripened heirloom tomatoes into bits. Drizzle with about a tablespoon of white wine vinegar. Then add a heaping tablespoon of Pesto. (I get the jars of pesto at Costco. It freezes very well and maintains its flavor.) Mix well and set aside.

Slice a nice baguette into rounds and lay out on a baking sheet. Brush each round with olive oil. Then sprinkle with garlic salt. Place into a 350 degree oven for about 10 minutes. This should leave them nice and crispy.

Serve the bruschetta mix with the toasted bread and let people add the tomato as they like it. We like to first moisten the bread with the lovely juice in the bottom of the bowl and then mound the toast with tomato. This and a nice steak make a wonderful summertime dinner!

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May 20

Oooh! I had no idea it was this easy!!

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