Sunday, August 10, 2014
I've been on a bruschetta craze lately. It is the ultimate summer comfort food. Sure, you can have bruschetta any time of the year, but it just tastes so much better in the summer. I have loved having my own convenient supply of pesto this year- thanks to my thriving basil plant. It loves all the direct, hot summer sun it gets on the south side of the house.

It's been fun to go out to my side herb garden, pick handfuls of basil leaves, and in less than a hour chow down on a hot, crunchy, gooey piece of bruschetta....complete with olive oil running down my chin. Attractive, I know.

For the longest time, I tried to do bruschetta in a skillet. Placing each piece of French bread in the hot oil and watching them carefully. It was time consuming and it never turned out right. I'd end up splattered with olive oil and my kitchen filled with smoke and the scent of charred garlic. My mother makes killer bruschetta and she shared a few tips with me. It simplified the process and the bruschetta is SO good.

She toasts her bread in the oven at high heat- have your homemade pesto, cheese, and chopped tomatoes ready to go! Once the bread is toasty, she pulls it out of the oven and rubs each piece with garlic. This makes such a delicious difference. Then pile on the cheese and pesto - toast it all again- and then pull it out and add your tomato and olive oil.

Hot crusty bread, homemade pesto, and garden fresh tomatoes. It really doesn't get much better than that.

Happy summer!
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