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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