Last night, I made some bruschetta with our dinner, and I couldn't believe how wonderful it was.
It's the sort of thing that is only so delicious fresh, with the freshest of ingredients. Luckily, tomatoes and basil is right in our raised bed garden, and garlic was picked not too long ago. I think I might have an all-bruschetta supper tonight. Seriously.
TO make mine, I chopped up some (very) fresh tomatoes, added plenty of ripped basil leaves, 3 chopped cloves of garlic, drizzles of olive oil and baslamic vinegar. And some salt and pepper. Then I left it sit for at least an hour at room temperature.
I didn't have fresh sourdough on hand, so I used the end of a loaf of kamut bread we had on hand, and broiled the bread with drizzles of the tomato/oil juice at the bottom of the bowl.
When browned, I filled the bread with the tomato mix, and grated some parmesan cheese over top, placing the tray back in the broiler for a minute or 2.
As the tomatoes in garden ripens, the hayfever is maturing too, and my symptoms have started a little too intensely this year. I have neglected my daily regimen of a teaspoon of fall honey (I've had it a few times a week). A friend recommended nettle tea infusion. If you have hayfever, how do you manage this time of year?
With a big box of tissue! LOL!
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