Sunday, July 5, 2015

Delicious, simple and fresh

This is my version of bruschetta, an ages-old Italian appetizer. Unlike the classic, I don't bake or broil my bruschetta. 
You just can't do better than crackers (or toasted french bread) topped with fresh mozzarella and fresh tomatoes and basil from your garden. Be sure to dry off the tomatoes or the crackers/bread will be soggy.