Thursday, October 3, 2013


It's getting to be that time of the year again, when all of our basil plants are turning yellow, starting to seed, and dying off from the cooler night time temperatures. It always saddens me, for some reason. We watched as the plants started growing from seed, getting bigger every day, until one day they had grown into these beautiful huge bushes, of this lovely green herb that we just can't seem to get enough of in our house.

Although I do freeze fresh basil to carry us through until the following Spring (See my very first blog post <<HERE>>), there is nothing like the fresh leaves, just picked from the plant when making bruschetta. I've been making this recipe for years, and it's always my "go to" appetizer when entertaining.
2 medium tomatoes, diced
1 large clove of garlic, crushed
1/3 cup extra virgin olive oil
6-8 leaves of fresh basil (depending on size), chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
1 loaf of crusty bread (such as French, Cuban or Baguette)

  1. Slice bread into 1/2" slices. Grill or broil bread until lightly brown on top. Turn over and grill or broil until lightly browned. Remove from grill or oven and set aside.
  2. Place diced tomatoes, garlic, salt and pepper in a bowl and stir.
  3. Add olive oil and fresh basil to the tomatoes. Stir to combined.
  4. When ready to serve, spoon tomato mixture on top of bread and serve immediately.

I'd love to hear what some of your "go to" appetizers are! Leave me a comment and let me know!

Buon Appetito!


  1. Kim-your blog is really beautiful and stylish! Keep up the gorgeous photos.

  2. Lela - thank you for your nice comments and for stopping by!

  3. Finalmente!!! A great recipe for bruschetta as it "should" be made! Lovely photo to boot! :) CC