Garden Bruschetta

I could honestly eat nothing but appetizers.  That is my favorite way to eat.  A little bit of everything.  Appetizers are also my favorite thing to cook.  Everyone is generally hungry when the apps are served, so they are generally a big hit. There is nothing better than a cocktail and a few appetizers.  

This bruschetta screams summer. The ingredients are so simple and fresh.  I love making this recipe from ingredients fresh from the garden.  Although, it is usually someone else’s garden because I can’t keep plants alive. 🙂


4 large tomatoes, any kind but I like plum because they have fewer seeds

4 basil leaves, minced

1 garlic clove, finely minced

Juice of 1/2 lemon

1 green onion, sliced

2 Tbsp red wine vinegar

1 loaf of French bread or baguette, slice

Shaved Parmesan cheese

Olive oil

Salt and pepper to taste

Spread the bread out one a cookie sheet and brush with olive oil.  Toast the bread slices in the oven until golden brown. Any kind of French or Italian bread or baguette will work.  I found a great pesto topped bread at our local produce store/bakery and that turned out really well too.

Cut the tomatoes in half, remove most of the seeds. This keeps the bruschetta from becoming too liquidy and the bread from getting soggy. Once the seeds are removed, chop the tomatoes and add to a medium bowl.  Add the minced garlic, green onion, lemon juice, basil, salt and pepper. Mix all of this together and let sit for about 15 minutes we the bread toasts and cools.

Put a spoonful of the bruschetta on each slice of bread and top with a Parmesan shaving. Serve these up before you eat it all!

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