Our Favorite Recipes

INGREDIENTS:

• I loaf Italian bread unsliced
• 6-8 large roma tomatoes diced, Heirlooms are the most flavorful!
• 2 fresh garlic clove minced or 2 tsp jarred
• ½ cup extra virgin olive oil + ¼ cup+
• ½ cup fresh basil, snipped- Watch my video on how-to snip basil or any fresh herb in the video to the right
  OR 2 TBSP dried
• ¼ cup fresh parsley, snipped OR 1 TBSP dried
• ¼ cup grated parmesan cheese
• 1 tsp pink Himalayan salt
• 1/4 tsp fresh ground black pepper
• 1- 8 ounce container feta cheese crumbles
• 1- 8.45 ounce bottle of Balsamic Vinegar of Modena glaze (I love the Kroger Private Selection brand).

With the garden bursting at the seams with ripe tomatoes, now is the perfect time to experiment with new recipes. Let me know if you have any tips for your bruschetta in the comments below!
Watch this video on how-to snip basil & other fresh herbs!

1. Combine in a medium sized bowl all ingredients EXCEPT feta cheese and balsamic glaze; mix well. Set in the fridge for 30 minutes.

2. While the tomato mixture is in the fridge, cut 6- 1” slices of Italian bread; use the ¼+ cup of olive oil and brush oil on both sides of each slice; place on a cookie sheet and toast bread on both sides under a broiler until golden brown. Remove and set aside.

3. Once bread is toasted, spoon tomato mixture evenly over bread; sprinkle 1 TBSP feta cheese on top of tomatoes; drizzle glaze over top.