Garden week continues today with one of my favorite, straight-from-the garden recipes. After all, the best thing about having a garden is all of the produce you get to eat straight from your patch of earth. Am I right? Our favorite bruschetta is made fresh from my garden, and it’s a treat we enjoy all summer long.
Salt and Pepper
Parmesan Cheese (not pictured)
- Gather your basil and cherry tomatoes from your garden. This recipe can make as little or as much as you want, so gather as much as you want from your garden.
- Chop your tomatoes into very small pieces. I like to use this handy little chopper, but you can do it by hand if you prefer.
- Drain the juice from your tomatoes. I like to let them drain over a bowl while I prepare the rest of the ingredients.
- Mince your garlic. (I usually use the same chopper I used for the tomatoes.) We typically use three or four cloves of garlic, but that’s quite a bit. If you’re not sure how much to add, just add a clove or two.
- Grate your parmesan cheese. You can use as much or as little as you want. We usually use quite a bit. We like cheese.
- Cut your basil into long, thin strips. I like to use Crate&Barrel’s herb scissors for this.
- Combine all of your ingredients into a bowl with a pinch of salt and pepper.
- Refrigerate or serve immediately on toasted (or grilled) bread. I think it’s best when it can sit in the refrigerator for an hour or two.
This is a super, simple summer staple around my house. I hope you enjoy it as much as we do!
Be sure to check back tomorrow. I’m sharing another canning tutorial. This time, though, it will be slightly easier than canning beans.
In case you missed any of the Garden Week posts, click below:
- How to Can Green Beans
- How to Can Spaghetti Sauce (Recipe Included!)
- How to Freeze Green Beans
- End-of-Season Garden Update
I’m linking up to TDC’s Before and After Party.