{Regrowth} Best Bruschetta Ever


Mother nature can create so much beauty in the world and with an instant she can destroy some of that beauty. This past weekend mother nature took a toll on the small town where we live. A strong hail storm rolled through our town, matched with high winds that devastated my sweet little garden that I have worked so hard on this past summer. Thankfully, no one was hurt during the storm. Many houses lost siding and windows, cars were totaled and debris was cast every which way. Here are a few photos of what the aftermath looked like. 


These are a few snaps of my garden pre-hail. Wasn’t it beautiful? After the hail my dreams of fresh salsa, stuffed peppers, jalapeño poppers, tomato soup, potato dumplings, crisp salads and fresh herbs were all gone in an instant. 

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But, the best part of this whole experience was watching our town come together to rebuild and seeing the regrowth start to bloom. One of my favorite quotes is, “Life isn’t about waiting for the storm to pass…It’s about learning to dance in the rain.” When times are difficult, this quote helps me to remember that even though life throws us curve balls every once and a while, we have to adapt and move forward.

I had so many people offer their garden produce, so I hope to still bring you some delicious, fresh garden recipes soon. So in the spirit of regrowth, I went to my mom’s garden to make my favorite bruschetta recipe! This recipe is reminiscent of my favorite bruschetta from a deli in New York and it is best with fresh ingredients.


Best Bruschetta Ever


6 roma tomatoes
1/2 c. red onion
3 cloves of garlic
7 basil leaves
1 t. balsamic vinegar
1/4 c. olive oil
1 baguette
1 t. salt
1/2 t. pepper
parmesan reggiano cheese


Slice your baguette into 1/4 inch slices and brush with olive oil. Broil until browned. Once you remove the bread slices, rub each slice with a clove of garlic. Next chop your bruschetta ingredients. Cut up the onion, garlic, and basil into small pieces. Slice the tomatoes in half and scoop the seeds out. Cut the tomatoes into larger chunks. Mix the tomatoes, onions, garlic, basic, olive oil, and balsamic vinegar. Season with salt and pepper and scoop onto baguette slices. Garnish with parmesan and serve. 

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