Before I created this blog, I was posting photos of my meals on Facebook regularly. I’ve been going through my old photos to remember what I was making several months ago, which sometimes inspires new ideas for me. Yesterday, it inspired me to make tortellini.
I found this bruschetta that I made over the summer several times and I thought I’d share the standard recipe I use. My basil plant was growing and it was a great use of the fresh summer tomatoes-sometimes I added roasted red pepper, roasted garlic, or heirloom tomatoes.
Feel free to make any of the suggested modifications from above or any based on your own tastes. I like to use an 18 year aged balsamic from Galena Garlic Company that I picked up about a year ago when I visited my parents. I highly recommend it-it’s amazing on tomatoes, avocados, plain bread, or even on it’s own.
Ingredients:
- 4-5 medium ripe plum tomatoes
- 2 cloves garlic
- 1/4 cup packed fresh basil leaves
- 1 tbsp olive oil
- 1 tbsp aged balsamic vinegar
- 1/4 tsp salt and black pepper
Directions:
1. Chop tomatoes, removing most seeds. Mince garlic. Tear the basil into small pieces. Combine all ingredients in a bowl and let flavors combine for 1-2 hours. Serve on toasted bread or with warm pita on the back porch on a nice summer day.
Avocados and Ales 
love the idea of making it a dip instead of piling it on top!