It seems the rainy fall season has officially started here in Eugene, but the garden is still providing tomatoes in ample numbers and the bees are still flying. So we're not exactly ready to pull out the rain jackets quite yet and we're still working our way through our garden.
So. Many. Tomatoes.
So many tomatoes we're eating BLTs everyday for lunch, tomato soup for dinner, fresh juiced Bloody Mary's for game days when we watch our Ducks play, some will be turned into tomato paste to last us through the year, of course there are zip lock bags full of cherry tomatoes in the freezer, and we STILL have more to play around with. So today that means a Caprese Bruschetta.
This recipe is simple, it's only four main ingredients.
Tomatoes and Basil from the garden.
Mozzarella and French Bread from the grocer.
Olive Oil, Salt, and Pepper from the pantry.
Chop up the tomatoes, basil, and mozzarella and combine in a bowl with salt, pepper, olive oil and dish on to your favorite toasted bread. VOILA!