At our house, we eat a lot of pizza because it is one of my favorite meals. We always have pitas in the freezer so that we can throw together personal pizzas using whatever we have on hand. With so many tomatoes ripening in the garden, we decided to make bruschetta pizza. Here’s the basic recipe, although it can definitely be adapted 🙂
- greek pocketless pitas (or, if you’re ambitious, homemade crust)
- olive oil
- garlic (we used 1 large clove for 3 pitas)
- cherry tomatoes
- mozzarella cheese (we used regular but buffalo mozzarella would also be great)
Use a garlic press and spread garlic on each of the pitas. Drizzle each pita with a small amount of olive oil. Cut tomatoes into quarters or eighths and spread over pitas. Rip up basil leaves and spread over pitas. Top each pita with grated mozzarella cheese. Bake in oven at 400 degrees for 14-16 minutes, then set oven to broil until cheese is browned. Chives or onions would also go well on this pizza, but we wanted to keep things simple so didn’t add any.
- Garden Bruschetta (howsitgrowing.wordpress.com)
- Easy Margherita Pita Pizza (faithfulprovisions.com)
- Rainbow Tomato Caprese Salad (howsitgrowing.wordpress.com)
I’ve been waiting all summer for all three varieties of cherry tomatoes to ripen, and it finally happened:) I’m super excited to use them in salads because they have a high ornamental factor and because garden tomatoes taste so much better than store bought!
Now that its been a few months since our vacation to Italy, I’ve been craving Caprese Salad in particular. Its one of my favorite types of salad (which maybe has something to do with the quantity of cheese and lack of lettuce) and it’s excellent when it’s made with fresh, good quality ingredients. I have been trying to track down some some good quality buffalo mozzarella since usually I am stuck using bocconcini (I don’t find it as flavorful). I finally found some at Costco last weekend and with a rainbow of ripe tomatoes, it was time to make Caprese Salad!
Like the bruschetta from my earlier post, there’s no recipe with specific amounts. All you need is three main ingredients, tomatoes, basil and fresh buffalo mozzarella, in whatever quantity you choose. If you’d like, you can drizzle with good quality olive oil or balsamic reduction to serve. The challenge with the cherry tomatoes is assembling everything on the plate in an organized artful manner. Luckily I had Brian to help with that:)
Here are a couple links to previous posts with info on the variety of tomato plants I grew:
With an abundance of tomatoes from the garden, we’ve been using them in all sorts of things. I made this bruschetta the other day using ingredients from the garden. The only ingredient that didn’t come from the garden is the garlic (next year I plan to plant some though!). I sometimes find the standard bruschetta we make a little too oniony, so the mild onion flavor from the chives was a nice change. Below is the basic recipe. I didn’t keep track of quantities, but I would recommend using whatever quantity you like based on personal preference anyways 🙂
Ingredients: Cherry tomatoes, basil, chives and 1 clove of garlic. Salt and pepper to taste.
Instructions: Slice the tomatoes into quarters, rip up the basil leaves and chop the chives to whatever size you like. Dice the garlic or use a garlic press. Combine all ingredients and let flavors mix. Cut the baguette into slices and toast them in the oven using the broil setting. You can drizzle the bread with good olive oil before spooning on the bruschetta, but this is optional. Serve pre-assembled on a tray or put out a basket of toasted bread and the bowl of bruschetta and let everyone assemble their own.
The final product:
Well, its finally that time of year where we don’t really need to buy produce at the grocery store… we’ve got more than enough veggies to make salads and for side dishes. We have an abundance of tomatoes, and have been testing out a few recipes since we have so many (will post some recipes soon) as well as giving them away. We’ve been eating the red cherry tomatoes for about a month now and the black cherry tomatoes are definitely ripe as of last week. Can’t wait until the yellow ones are ripe so that we can have a rainbow of tomatoes on our salads 🙂
The tomato plants were a bit out of control, so last weekend Brian helped me to stake up the plants in my garden. The red cherry tomatoes are only about 4 feet, but the black cherry and yellow cherry tomatoes are definitely reaching 6 feet and were totally out of control. The staking system we came up with is based on the stake and weave method I saw in this you tube video, but since we didn’t have super thick stakes we ended up putting the stakes closer together and stablizing the stakes by attaching them to the fence and tying them to the ground. They’ve held up pretty good so far, given that we’ve had a lot of rain storms this past week. Here are some tomato pictures, and some pictures of my garden with the new staking system.
Here are a few other pictures of the veggie gardens and the veggies we’ve harvested in the last couple of weeks. We’ve been getting quite a few purple beans and ground cherries, and our first cucumber is just starting to get big. It also looks like its time to start eating the kale and swiss chard 🙂