Tomato Basil Bruschetta

This weekend I finally got out to do a little prep work in my garden. I almost forgot how much I love it! I love being outside soaking in the sun, breathing fresh air, and listening to all the birds. I love the exercise, hard work, and working in the dirt (maybe that comes from growing up on a farm?). I think most of all I love the challenge of seeing what I can grow.  I’ve definitely killed off more than my fair share of plants and have had to fight little varmints tooth and nail, but in the midst of all the frustrations, there comes a sense of accomplishment (and delicious food!). Plus, I’ve given my creativity a boost in trying to keep those varmints out of my food 😉 . Have you tried your hand at gardening?

This Tomato Basil Bruschetta is one of my favorite quick recipes from the garden. Lucky for me, I made extra last summer/fall and froze it!
Here’s the recipe:


Tomato Basil Bruschetta

4 large tomatoes, diced
½ cup onion, chopped
2 cloves garlic, minced
1-2 T. coconut oil
1 T. balsamic vinegar
2-4 T. fresh basil, minced
½ tsp salt
½ tsp pepper

Baguette Bread
Feta or mozzarella Cheese

Mix all ingredients in a medium saucepan.
Simmer until onions are soft as desired.
(Sometimes I add a little extra basil or balsamic vinegar for taste)


(Mine was a little watery when it thawed, so just make sure to drain off some of the extra liquid before you but it on your bread….unless you like soggy bread. Yuck!)

Serve over toasted baguette bread: (You can’t get easier than this recipe and it works every time!)
Place slices of bread in the oven and broil until slightly toasted (2-4 minutes).
Spread bruschetta on toasted bread.
Sprinkle with feta or mozzarella cheese and toast until sizzling and cheese starts to brown slightly.

Enjoy while warm!