Derek says Bruschetta is his favorite thing I do with our garden tomatoes.  I think I may feel the same.  I once brought bruschetta to a summer dinner party and someone  said it was the best bruschetta and asked for my recipe. I don’t really follow a recipe for this so much as I just throw things in the bowl, but this is about how I made it the other day.


  • 1 long baguette sliced into 1/2 inch oval rounds
  • 2 C chopped tomatoes
  • 1/4 C chopped fresh basil
  • 1/2 Tbsp sugar
  • Olive oil
  • 3 cloves of garlic, peeled and sliced in half


  1. Combine chopped tomatoes, basil and sugar and let sit while preparing the bread.
  2. Heat broiler.
  3. On rimmed baking sheet, arrange bread slices in a single layer.
  4. Drizzle with olive oil.
  5. Rub olive oil into the bread with garlic halves.  Just make sure each slice of bread gets rubbed well with the garlic cloves (this is a trick I learned from Martha Stewart).
  6. Toast bread rounds in the broiler until golden brown and crisp.
  7. Spoon tomato mixture on top of crusts and serve immediately.


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