Tonight I had a few slices of bruschetta alongside a simple pasta dish for dinner. The best part about this bruschetta? The veggies came straight from our container garden! The roma tomato plant is growing like gangbusters and several tomatoes have ripened and many more are on their way to being ripe. In addition to roma tomato slices, I also topped each french baguette slice with a drizzle of olive oil, basil chiffonade, fresh mozzarella, a drop of balsamic vinegar, and a dash of freshly ground black pepper. Fresh, simple, and easy.
Ahhh... sounds so summery! :)
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