The blog has been light on tomato recipes this year but this is not for a lack of them in the house. On my side of the screen I’ve enjoyed a variety of homegrown heirloom tomatoes, some sliced with a bit of salt, some cut up on salads, garden tomato pasta sauce, a devour-able tomato tart and vegetable pasta salad. Tomatoes are one of the few food items I can eat without fear of my children trying to steal bites. They don’t understand what they are missing and I’ll be patient until they do.
A few summers ago, I shared our favorite bruschetta recipe I got after watching the movie Julie and Julia, about the one and only Julia Child. It’s still our favorite and the one we share with everyone. This is just a thinly veiled ploy to bring it up. :)
We’ve also been eating garlic mozzarella toast this summer and I thought about combining the two after having something similar in a restaurant. Crispy, garlicky buttery toast topped with summer harvest tomatoes and more garlic and basil. It’s a magical way to make a loaf of bread disappear.
Ingredients
- 8 medium tomatoes, seeded and cut into small pieces
- 2-3 cloves garlic, chopped
- 2 Tbsp fresh basil leaves, chopped
- 2 Tbsp olive oil
- 1/2 tsp salt
- dash of ground pepper
- loaf of crusty bread
- 6-8 Tbsp butter, softened
- 2-3 cloves of garlic
- 1 Tbsp fresh basil, chopped
- 1/2 cup+ mozzarella cheese, shredded
Instructions
- Toss together the cut-up tomatoes, chopped garlic and basil, olive oil, salt and pepper. Mix well.
- Combine the softened butter, garlic and basil.
- Spread on sliced bread.
- Under the broiler, toast the bread until golden brown.
- Remove the toast from the oven, top with mozzarella and then place it under the broiler again until the cheese is bubbly and toasted.
- Remove from the oven and allow to cool slightly.
- Top with bruschetta.
I diced fresh mozzarella into it too and it was yummy. On the bread i spread pesto and topped with parmasean cheese and baked.