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
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