After a relatively cool spring, my garden is enjoying the warmer days we're having and has become much more productive! I've been regularly picking a squash and zucchini or two each week, but they're coming in thicker and my tomato plants are loaded with green ones that are working on turning! I also have a pepper plant that has its first baby banana pepper and a basil plant that I honestly didn't know what to do with... I just bought it because I wanted herbs and it smelled good.
Then I saw someone on an Instagram story making bruschetta and it hit me that that's exactly what I could do to put that basil and a couple of cherry tomatoes to good use!
I'm a pretty simple person, although I do enjoy nice things, so this isn't your traditional bruschetta. Italians would probably frown upon it. But that's okay because it is dang good.
Cream cheese makes everything better and this is incredibly simple to throw together. It makes a great appetizer or a meal in and of itself, especially when your farmer comes in late after being out in the heat and doesn't want anything too heavy. I would love to have fancy, thick, beautiful balsamic, but I just have regular old grocery store stuff (it does say it's imported from Italy, so that's something 😂).
Fresh-From-the-Garden Bruschetta INGREDIENTS
DIRECTIONS
NOTES
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