Our tomato plants have been on overdrive, and I picked a ton of cherry tomatoes on Saturday. Being as I’m not a tomato fan, I really wasn’t sure what to do with them. I mentioned to Brian that we could make a cherry tomato pasta sauce by sauteeing them in olive oil until they split open. Then, we could serve them over a plate of noodles. That’s what I was going to do. However, after some Internet browsing, I decided to attempt a bruschetta.
Brian went to Kroger to gather the necessary items…baguette and fresh mozzarella cheese (we’d never even used the fresh version). Then, on Father’s Day, we had plans to grill out steaks, and I thought the bruschetta would make a nice little snack between breakfast and supper.
I washed all the cherry tomatoes and cut them in half. Then I tossed them with olive oil, salt, pepper, and Italian seasoning. I put them in a 400-degree oven for 30 minutes (really until they looked good enough to me). In the meantime, I sliced the baguette and topped each slice with a slice of mozzarella cheese. Once the tomatoes were done, I popped the baguette slices into the oven under the broiler. When the cheese looked melted enough, I pulled the slices out and topped each with the roasted cherry tomatoes.
What creations have you cooked up using your garden goodies? I’m looking forward to making a green bean casserole with some of our green beans. That’s probably on tomorrow’s menu though being as Caleb has gymnastics this evening.
2 comments:
Yum! Sounds delish. I make something similar over here, but I'm definitely going to have to try your version.
Oh wow - that sounds very yummy!!
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