wednesday. bruschetta.

it seems that summer arrived late this year. right around august 12th or so. the garden is growing, but much of it seems behind and the cool evenings aren't making much of a promise for an indian summer. here's to hoping.


one awesome thing about summer finally showing up is our tomatoes finally decided to turn red. they've been green for weeks. WEEKS, i tell you!

which brings me to my favorite summer food: bruschetta! (this is from last night—trust me, it's worth all the chopping.)

light, easy, and full of summer veggies and herbs from the garden ... or the farmer's market if you don't have a garden! we've eaten it twice in the last week, and i already want it again.

ingredients.
5 roma (plum) tomatoes, diced (remove the seeds if you can. the tomatoes will last longer this way.)
1/2 C. chopped fresh basil
1/2 C. diced onion
3-4 cloves garlic, minced
1-2 tablespoon balsamic vinegar reduction
1/4 C. olive oil
kosher salt to taste
freshly ground black pepper to taste
1 baguette, toasted and sliced (with olive oil and garlic on both sides is best!)

how to.
in a bowl, toss together the tomatoes, basil, onion, and garlic. mix in the balsamic reduction, olive oil, kosher salt, and pepper. now, put it in the fridge for 1-2 hours. the melding of flavors will make it taste like heaven.

serve on toasted bread slices.