Huge glut of tomatoes - bruschetta with parmesan on my home baked baguette is my favourite tomato treat but I will have to cook some up tonight as they are getting over ripe. Judy took a couple home with her yesterday but there are more waiting to be picked. Ironically (or maybe inevitably) the very time I have so many on the vines is when they are cheapest in the stores! Mine taste much better though.
Gone down a degree - 32C at 7:00 p.m. |
The grandkids in the pool yesterday - it wasn't quite as hot so Judy and I just sat in the shade. |
How do you make your bruschetta? -Jenn
ReplyDeleteBrush slices of baguette with olive oil and spread on a bit of garlic. Toast until golden brown. Chop tomatoes and add a little oil and some grated parmesan. Pile on toasts and grate some more parmesan on top.
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