What to do with an abundance of tomatoes?! Bruschetta it is! I used three of our big yellow Kelloggs Breakfast and six smaller Paul Robeson tomatoes with a handful of our basil to start this bruschetta.

While I was cutting the tomatoes, I heated about 8 tbsp of olive oil with a heaping spoonful of minced garlic, just until the garlic browned. Let that cool while chopping your tomatoes and basil. Add about 4 tbsp of balsamic vinegar and salt to taste to the tomatoes and basil. Once the oil is cooled, mix that in with everything else. Let your bruschetta marinate in the fridge for at least a half hour. We love making “Christini Bread” (as our kids call it!) using the Schar brand gluten free baguette. I slice the bread and toast it with garlic butter.