Hello, Simply Nicole Readers! My name is Leslee and I blog over at Her Happy Balance. On my blog, I share the recipes I’m cookin’ up in the kitchen, the workouts I’m breaking a sweat to, and how I balance being a full-time nutrition graduate student with maintaining a healthy lifestyle.
I was thrilled when Nicole asked me to guest post for her! Nicole and I have been friends for a few years now and I have to say that she is just as sweet in real life as she appears on her blog. Whenever we get together there is sure to be talk about blogging and our recent shopping finds. And we prefer to do our chatting over a glass or two of vino 😉 I hope Nicole is having a wonderful time on her honeymoon in Jamaica and I hope she be jammin’ wid dee ocean, mon! Her and Bryan definitely deserve an island getaway together.
Today I thought I’d share one of my favorite recipes with you all. As the summer starts to wind down, it seems like everyone I know who has a vegetable garden is having the same problem – more ripe tomatoes than they know what to do with! Now, this isn’t exactly a “problem” because homegrown tomatoes are certainly delicious, but you can only eat so many salads before you need to change things up. When I feel like going south of the border I whip up guacamole or salsa, but recently I’ve been craving some rustic Italian food. What can be more Italian than homemade tomato bruschetta?!
Leslee's Homemade Bruschetta
- 1 Baguette
- 2 large regular tomatoes or 6 plum tomatoes, chopped
- 1/2 yellow onion (~3/4 cup), chopped
- 4 cloves garlic, minced
- 1 large handful basil, chopped
- 1/4 tsp. dried oregano
- 2 tbsp. olive oil plus extra for drizzling
- Salt & pepper to taste
- Shredded mozzarella or parmesan cheese for topping, optional
- Preheat oven to 350 degrees.
- Remove the seeds from the tomatoes, then chop the tomato, onion & basil.
- Combine with olive oil and remaining ingredients.
- Mix well and season with salt and pepper to taste.
- Cut baguette into 1/4" pieces & place on lined cookie sheet.
- Drizzle bread with olive oil & bake until light golden brown (approx. 5 min.)
- Remove tray from oven and spoon tomato mixture on top of the bread.
- Top with grated parmesan or mozzarella cheese if desired.
- Serve and enjoy!
Simply Nicole http://www.simply-nicole.com/
This bruschetta is super simple to make and can be done in under 10 minutes! You can easily double the recipe if you need to make a big batch for a party or if you have lots of tomatoes you need to use up quickly. And if you’re watching your carbs, I recommend substituting out the baguette and using an English cucumber cut into slices as your bruschetta holding vehicle. Either way, the flavors in this recipe come out tasting fresh and delicious if I do say so myself.
Thanks again to Nicole for allowing me to take over her blog for the day! And if you have a free minute, stop on by my blog and see what I’m up to – I’d absolutely love to hear from you!
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