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Garden fresh bruschetta AKA: I have WAY too many tomatoes so I need to make good use of them

It's summer in New Jersey which means there is a bounty of my favorite summertime food - Jersey tomatoes - just overflowing with goodness all across the land.  

...and all across my kitchen counter.

... and table.

... and I think I just spotted some more trying to creep in the back slider. 

While none of us have had our fill of tomato sandwiches just yet, it's time to start thinking of ways to use up those plump red beauties before they attract flies.  There are so many awesome ways to use tomatoes.  Today I will focus on one way in particular.  Bruschetta.

Bruschetta may be my favorite tomato based food out there.  I love it however you give it to me.  But my favorite way to eat it is when it has full pieces of tomato (skins, seeds and all), chunks of fresh mozzarella and ribbons of fresh basil throughout.  Here's my recipe: 10487223_675868425838385_9110381649323562109_n

Garden fresh bruschetta

  • 3 ripe Jersey tomatoes, roughly chopped
  • 1/4 cup diced white onion
  • 1 clove smashed garlic
  • 1/2-1 cup cubed fresh mozzarella 
  • 10 basil leaves cut into ribbons
  • 2 Tbsp Olive Oil
  • 2 tsp white vinegar
  • 2 tsp balsamic vinegar
  • salt and pepper
  • crusty bread sliced and toasted or cucumber slices

Mix the tomatoes, onion, garlic and mozzarella in a bowl.  Add the rest of the ingredients (except the bread and cucumbers) and lightly mix together.  Put in a lidded container and refrigerate about 2 hours stirring occasionally.  Take it out of the fridge about 1/2 hour before you want to serve it so that it is not super cold.  Dollop about 2 Tbsps on a piece of crusty bread or a cucumber slice and enjoy!