Bruschetta

Ingredients:

loaf of bread

10-15 small tomatoes or 2-3 large (Roma-type are good as they are less juicy)

1 t. balsamic vinegar

salt and pepper to taste

2 cloves garlic

6-10 basil leaves

Preheat the oven to 400 F.

Slice up a yummy loaf of french or italian bread.  We used a multigrain French bread straight from Dillons.  (It is TOO hot and TOO humid to be baking bread!)  Cutting it on the diagonal is not necessary, but it is pretty and gives a little larger piece to hold more tomato delight!

Chop some tomatoes.  I chop small, James chops big, so dice according to preference.  We used our grape tomatoes, as we have oodles.  Two cups of tomatoes was plenty for our loaf of bread.  Add salt and pepper to taste,

as well as two cloves of garlic and some torn basil.  A teaspoon of balsamic vinegar is fabulous too.  Stir to incorporate, then set aside.

 Brush the bread with olive oil, add a slice of mozzarella cheese, and toast for five minutes (or more, if you want it crispier).

 Top with the tomato mix and enjoy!

Summer's Bounty

The sweet potatoes are growing by leaps and bounds.

As are the Eden's Gem melons.

Grasshoppers and friends are destroying the pumpkins, so we are harvesting a few, as well as luscious peppers, zucchini, and tomatoes.