After we re-did our backyard last summer, my husband made us three great raised beds for planting our own herbs, veggies, fruits... and, still, the occasional weed. (grr!)
Our first official crop is basil, followed closely by tomatoes. Both are plentiful and beyond delicious. So, over the weekend we decided to start harvesting our ripe fruits and enjoy them during their perfection.
Our first harvest - 9 tomatoes. Hmm... what goes well with tomatoes? Basil! (umm.. I don't have a picture of our basil but trust me - it's amazing)
We decided on some bruschetta - chopped up a couple of tomatoes, added some minced garlic, chopped basil, a bit of olive oil & salt & let it marinate for about 30 minutes. There is something about fresh, organic produce - the flavors are so much stronger and better than anything you could buy in the grocery store. After I mixed all of the ingredients together you could just smell the goodness wafting out of the kitchen. So good.
To go with our bruschetta I whipped up a batch (actually, a half-batch) of pizza dough from my Williams-Sonoma cookbook. I grew up on home-made pizza dough and love it so it was worth the extra effort. And toasts are not good enough for our home-made bruschetta!
To make it an official meal we served our bruschetta with some cheese, salami and two kinds of olives.
Here's our final product - amazing, fresh and packed full of flavor. And... maybe even slightly healthy. Ok, let's go with healthier... than a lot of things we could have had for dinner.
Cheers to the cook!
Bruschetta Bread (adapted from Williams-Sonoma's Pizza Dough)