A Light, Summery Appetizer or Dinner–Bruschetta
It seems the hotter it gets the less we want to have heavy meals. It falls to us to eat lighter and savor the available summer veggies as they come from the garden. One of our favorites is to have an appetizer (mostly vegetables) and a salad. I really think that eating seasonally is the way to go, plus we are being sensitive to what our bodies are telling us to do. Eat light and stay cool!
Just this week I picked my first tomato from the garden. To celebrate, I’m making bruschetta as a side to go along with a dinner salad. So yummy! Since I have the fresh baguettes from yesterday’s post, we will have this dinner tonight. I thought you’d like this recipe too. Make it early and let the flavors mingle. I hope you’ll try this delightful summer recipe!
- 2 sun-dried tomatoes (not in oil)
- 2 ripe tomatoes, seeded & chopped (use Roma tomatoes for the best pulp, seed with a grapefruit spoon)
- 2 tablespoons minced onions
- 2 teaspoons capers, rinsed
- 2 cloves chopped garlic
- 2 teaspoons balsamic vinegar
- ½ tablespoon chopped basil
- ½ tablespoon chopped oregano
- 1 loaf gluten-free Baguette
- grated Parmesan cheese
- Reconstitute the sun-dried tomatoes by placing them in a small bowl and covering with boiling water. Let the tomatoes rest in the hot water until it cools. Drain and chop them finely.
- While waiting for the sun-dried tomatoes to cool, seed and chop the tomatoes, chop the onion and all the other ingredients except the bread and cheese. Mix in a bowl. Add the reconstituted tomatoes, finely chopped. Set this aside at room temperature or 1 hour or refrigerate overnight. This allows the flavors to mingle and intensify.
- To serve, toast the bread slices in the oven until lightly brown; cool slightly. Top the slices with the tomato mixture and sprinkle with cheese. Serve warm or at room temperature.