Like I said the tomatoes have been ripening like crazy. We’ve been discussing different things to make with them, and I’ve been trying to remember what all my family would make when we found ourselves in the same predicament growing up. The other day I remembered bruschetta. My family has a couple of recipes we love that came from our neighbors, the VanderVelde’s, who used to live across the street. This bruschetta recipe is one of them.
From the kitchen of the VanderVelde’s
Sliced bread (French or Italian loaf is what I like to use)
Tomatoes (romas work very well)
1. Chop the tomatoes and mix with just enough olive oil to coat them, basil, oregano, and salt. Let this mixture sit for a bit so the flavors mix.
2. Toast the bread under the broiler and then rub each slice with a cut open clove of garlic.
3. Top bread slices with tomato mixture and enjoy immediately.