Bruschetta

I had given up on my garden. To me, it just looks like a weedy wasteland. Yet, my dad trekked on through there and, what do you know, my tomato and bell pepper plants seem to have come back from the dead. My “zombie” tomatoes (in the spirit of the season) went to good use in order to make this basic bruschetta. (Note: no mutations have occurred from eating this as of yet).

Bruschetta 

Ingredients:

4 medium tomatoes, chopped

2 shallots, minced

2 garlic cloves, minced

1 tsp balsamic vinegar

1 tbsp olive oil

2 tsp basil

1/4 tsp garlic powder

salt and pepper  

Directions:

Combine all ingredients in a large bowl. Refrigerate for at least 30 minutes. Serve on top of toasted bread or crackers (a lot of times, I’ll just eat it with a spoon) and sprinkle on more basil.

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