Bruschetta!

Did you know that Bruschetta dates back to 15th century Italy? In Italian, Bruschetta is pronounced as ‘brusketta’, where ‘bruscare’ means ‘to roast over coals.’ But enough trivia! On to the real deal!

I decided to make some Bruschetta this weekend because the weather has not let up at all. Right now, we've topped 30 degrees... Celsius.. that's 86 Fahrenheit! Bottom line, WAY TOO HOT TO COOK! So, I whisked up a batch for lunch and supper!

You can do it too! Making bruschetta is quite simple: Here's what you need:

Easy Bruschetta.

-Tomatoes (about 5 Roma and 2 hot house)
- 1/4 cup sundried Tomatoes (that's about 4-5) I use the type in oil.
- 2 tbsp Balsamic Vinegar
- 2 tbsp Basil Pesto (unless you have fresh Basal, which is best!)
- 1 sprig green onion
- 2 medium cloves of garlic
-1/4 cup olive oil (not in the picture)
- salt/pepper to taste
- Feta for garnish

Start by cutting up the tomatoes into little cubes, about the size of a sugar cube. Place these in a dish with a lid (one that can be stored. I use Corning ware).

Next, add the onion, salt, pepper, garlic and pesto to the mix. Go ahead and process or chop your sundried tomatoes and add them as well. That's it .. Go ahead.

Finally, stir up the mix and add in the Balsamic Vinegar. Stir that a little, place a lid on the container, and let sit over night. It will maranade to a perfect taste.

The next day, you should be ready to enjoy a nice little treat! You can put this on pizza or stick it in a pita. I love to give this as a gift. Just make or buy a little French bread to go with it, and the hostess/host will always feel appreciated!

À la prochainne, bon appetit!