Monday, July 23, 2007

Tomato Two Ways Bruschetta

Jared and I had a late lunch yesterday so we weren't up for a huge dinner last night. On nights like these, I make this bruschetta. It has cherry tomatoes, sun dried tomatoes, fresh garlic, balsamic vinegar, olive oil, agave, sea salt and black pepper on toasted crusty bread from the farmers market. Sometimes I put fresh basil in but we didn't have any.
These are actually very filling and a perfectly light summer snack.
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5 comments:

KleoPatra said...

GREAT! Terrific presentation in the photo, too, on that cool plate. These look like tasty little treats. Filling tho, hmmmmmmmmm...

urban vegan said...

Bruschetta is so perfect for summer--especially since the tomatoes are so good right now.

the pleasantly plump vegan said...

kleopatra- we love those plates. those are actually our wedding "china."

urban vegan- we can't get enough tomatoes in the summer.

VeggieGirl said...

I LOVE bruschetta - yours look fantastic! lovely presentation

the pleasantly plump vegan said...

veggiegirl-
I LOVE bruschetta too much!