Farm-fresh basil bruschetta



The hardest part about moving from California, was leaving my family behind.

My parents and brother were only a car ride away, and even closer, were my grandpa, aunt, uncle, and cousins.

I would often visit my extended family when I needed to have a quick get away.  They lived an hour away, so it was easy to spend the day with them.

We’d hangout, play games or watch movies with my cousins.

I’d borrow the washer and dryer to do some free loads of laundry. I would even get a home style meal from my aunt—who is a great cook.

Usually, when it comes to meals at my aunt’s house, she has to make extra. We eat everything and in some cases, (depending on the dish) fight over who gets the last bite!

One of these dishes is her bruschetta.  I’m not sure what she does to make it so good, but there is never left-overs.

This weekend, I hit up the farmer’s market and couldn’t resist the beautiful and bold-smelling basil one stand had.

Trust me, I tried!  I passed the basil and thought to myself, “it’s too much basil for myself to have, it will go bad.”

I passed it a second time, and decided it looked and smelled too good to pass up!

It worked out perfectly that I had picked up that basil.

That night, I decided to make Italian food to curb my hunger cravings from an intense hike I did earlier in the day.

I was going to make lasagna, and use the basil in the sauce and various layers of the lasagna. However, I decided it was just too beautiful to mask what deserved to be the highlight of the dish.

What better dish, than bruschetta?

While bruschetta is pretty simple to make, and you don’t really need a recipe to follow; below is the method I went about to make mine:



4 vine ripe tomatoes, diced

Garlic, minced

Mozzarella, cubed


Salt and pepper to taste

Olive oil



1). Heat 1 tablespoon of olive oil in a saucepan until pan is heated.  Throw in minced garlic and sauté until just browned; about 1-2 minutes.

2). Add basil and sauté for another minute

3). Mix basil and garlic mixture with tomatoes in a bowl.  Once cooled, add mozzarella and drizzle some olive oil on top.  Add salt and a little pepper to taste.  Chill until ready to eat.


This may not be the most traditional way to make it, but it sure was tasty and quite fresh!

Give this a recipe a try and let me know what you think.  I eat it plain, or use it as a topper on some toasted garlic bread.

Now that the colors have started to change, it’s beginning to look and feel like fall.  Get ready for pumpkin-themed desserts!