Tu-Na Eats: Bruschetta

Most times it’s the simple things that taste the best or even get made. Just before we left Arizona, our orange house, I made this super simple appetizer which I served for lunch. I’ve included the ingredients but you will notice there are no quantities listed since I don’t measure when making it. However, I usually do measure ingredients when cooking/baking but this one is an “add and taste” and you can’t really go wrong.


Bruschetta Made Easy:

Diced tomatoes (I used yellow and orange low acid ones I bought at The Superstition Ranch Market that were only 33 cents a pound–Unbelievable price, I know–and a red vine-on one as they taste better than other store-bought red tomatoes.)

Cubes of fresh Mozzarella

Fresh Basil, lots of it, chopped

Olive Oil

Balsamic Vinegar

Salt and Pepper

Mix together and scoop on top of a piece of toasted bread. Sometimes, I toast the bread in the oven either under the broiler or baked at 400° turning once, but lately I’ve just been using my toaster; that works great and I tend not to forget and burn it.



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