I know that I’m a little late getting this post out because summer if almost over and fall is sneaking up on me, but the past few months haven’t been that easy. Taking care of a newborn is hard work!! No one told me it was going to be easy and I knew it wasn’t going to be easy breezy. The past month has come and gone and I kind of have felt like a hermit. We’re getting out of the house some but it’s mostly to church on Sunday and maybe a quick trip out once during the week. Last weekend we visit my mom and dad, it was really good to get out of the house and from doing the same routine. The best part was seeing how excited they were to see Callen and to hold and love on him. It made me smile!

Bruschetta is one of our favorite dishes!! The first time I made bruschetta we didn’t even make it to the table. We ate it right over the stove as soon as the bread came out of the oven! We had to give it a taste and we couldn’t stop eating!

You MUST get good balsamic vinegar that has been aged for at least 15 years. We go to a local store called Stuarto’s Olive Oil Company.

You can have the bruschetta for an appetizer, but normally we like it as a side dish! We grill some chicken seasoned with garlic and italian seasoning. Pour some extra balsamic over top of the chicken, add some shredded basil and enjoy! The tomatoes can be your vegetable, even though it is botanically a fruit.

Hope you enjoy!!

Bruschetta

Ingredients

2 – 3 Roma Tomatoes

3 – 4 tbs. Balsamic Vinegar, just eyeball it

4 – 5 Basil Leaves, shredded

1 – 2 Garlic cloves, minced

Salt

Olive Oil

French bread

Directions:

Dice tomatoes discarding seeds, place in small bowl. Sprinkle with salt. Toss in garlic, basil and balsamic vinegar and let set for 10 minutes to marinate.

Cut bread into thick slices, drizzle with olive oil and toast in oven.

Serve toasted French bread and enjoy!

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