Tomatoes & Basil Three Ways

Bruschetta

4 Tbs. Extra-virgin olive oil

2 cloves garlic, crushed

4 large tomatoes, diced

1/4 c. ribbon-sliced basil
2 tsp. balsamic vinegar

1 tsp. sea salt

2 Tbs. capers (optional)

1/4 c. chopped green or kalamata olives, chopped

Top toasted, sliced baguette (the whole-grain toast above was toasted and topped with fresh ricotta, then bruschetta. To toast baguette slices, brush or spray with olive oil, then toast at 400-degrees F on a cookie sheet for about 10 mins.

Caprese is also one of M's favorites. She especially loves the Caprese Pesto Flatbread from Woods Coffee, so we did some ourselves... simply slice focaccia thin, spread with pesto, cover with shredded mozzarella, then top with sliced, ripe tomatoes, and ribbons of basil. Toast in over until cheese is melted and bubbly.

Caprese Salad is super simple — fresh, ripe tomatoes, cut up, sliced fresh basil, sliced fresh mozzarella, then drizzle with extra-virgin olive oil and balsamic vinegar, then season with sea salt.