Sunday, June 10, 2012

Bruschetta for one

My basil, shockingly, has been growing well. Between the sickening heat and my typical black thumb I'm really shocked I'm still talking about it in June. I did think I was going to lose the plant in late May when we had a couple of 110 degree days. But a good watering and they sprang back to life. I totally recommend basil for newbie gardeners.

This, however, has left me with the problem of what to do with it. I went for the obvious recipe the first time picked some leaves and made pesto. This time I went for another obvious recipe and decided to make bruschetta. The only problem is I'm the only one in the family who likes tomatoes. Many recipes serve 4-8 people so I decided to wing it and come up with my own. The great thing about bruschetta is the flexibility of the recipe. Like basil? Add extra. A big garlic fan? Throw in an extra clove. Here's my version:

Serves 1 (or 2)

  • 1 ripe tomato
  • 3 tablespoons fresh basil
  • 2 teaspoons olive oil
  • 1/2 teaspoon chopped garlic
  • Squirt of lemon juice
  • Salt and pepper to taste
Mix all of the ingredients in a bowl. Serve over toasted bread.


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  1. Man that looks so yummy! You have succeeded in making my mouth water.

    1. Thanks! I was really pleased with how it turned out.

  2. Great recipe! I'm always looking for ways to use my basil.

  3. YUM! Crossing my fingers you'll share this at my party! Saturdays at Seven!

    XO, Aimee

  4. I hate tomatoes but for some reason I love bruschetta. I think it's how all the flavors blend together. Thanks for sharing. Now following through GFC! Love from Whimsically Homemade!

    1. Isn't it so funny how an ingredient can taste so different depending on what it gets combined with.