Italian bruschetta (pronounced “brusketta”) traditionally serves to test the new harvest of olive oil each year, but it’s also a great way to capture the flavors of those ripe summer tomatoes, fresh basil and garlic.
This is the time of the year when many gardeners are giving away there excess tomatoes and zucchini to anyone who will have them. I’m sure we all have gone into work in the morning and seen bags of zucchini and tomatoes on the tables begging for you to take them home.
It’s that time again for “cleaning up” my database of recipes on my computer that I had wanted to share but hadn’t for one reason or another. Usually I try to follow a theme for the week, but occasionally some recipes either don’t fit into a particular category or I just haven’t enough space to include them.