Saturday, August 28, 2010

DIY Bruschetta

Bruschetta is a crowd pleaser, but I admit that it's been of a pain to prep whether you are hosting or if you're bringing it to a party. How do you keep the bread from getting soggy? Or what if someone doesn't want cheese? Here's how I decided to do it and it saves time.

In a tray, I put sliced fresh mozzerella, toasted italian bread, pesto and tomatoes.

I got the idea from Better Home and Garden to bake the tomatoes in a pan with olive oil, garlic and fresh herbs. Roasting/baking them tends to make them sweeter too.

You can dip your bread right into this, but I wanted to chop it up a bit. I spooned it all into a food processor and gave it a quick pulse.

I sliced up some italian bread, drizzled it with olive oil and seasoned it with salt and pepper.
Serve warm!

Saturday, August 14, 2010




Caprese Salad

Here are two ways I used up some of my tomatoes and basil.

Caprese salad - layers of tomatoes, fresh mozz and basil which I then topped with homemade pesto.

I did something similar here except I laid it on a bed of lettuce. Instead of pesto, I just did lemon juice, vinegar and olive oil. There's a little thinly sliced red onion and black berries.

Sunday, August 1, 2010

Tomato & Pickle Tasting today!

Today, we tried some of my different tomatoes and cucumbers. It was a huge hit! Everyone gobbled it all up and took some home.


I planted a lemon cucumber plant near this persimmon tomato plant in order to use it as a trellis to support the cucumber vine. It seems to be working well - the cucumber is climbing up the tomato plant and the tomato plant provides shade in the hot afternoons. The vine is already reaching up over the fence.

There are lots of jalepenos. I picked some for friends, but I don't know if they are hot yet.

Ever wonder how dill seeds are formed? I'm going to harvest these seeds for use.

Loads of tomatoes..I lost count of how many.

1-1/2 pound tomater!