Summer Harvest Bruschetta

I created this on a whim one night when I decided to plop everything from my garden into a skillet, intending to make a pasta sauce. If you have a summer garden—even if it’s just a few tomatoes and a zucchini—this is the perfect recipe to show off your personal produce.

INGREDIENTS:

EVOO/avocado oil (your preference)
1 large zucchini or summer squash, chopped
1 onion, diced
2 large handfuls ripe tomatoes, diced (~32 ounces or so)
2 cloves garlic, minced
Salt & pepper
1 large baguette
Fresh basil leaves (as many as you’d like)
~1/3 cup shredded parmesan cheese
Balsamic drizzle (you can buy this at most grocery stores, Trader Joe’s, & even Costco)

INSTRUCTIONS:

Preheat oven to broil.

In a large skillet over medium-high heat, drizzle about 2 tablespoons cooking oil. Add the squash, onions, and tomatoes and allow to cook down, approximately 10 minutes. Reduce heat, add the garlic, stir, and let simmer for around 5 minutes, adding salt and pepper to taste.

Cut baguette in half lengthwise and place on a baking sheet. (You can either keep the pieces long or cut them down to individual servings before adding the topping.)

Top with squash and tomato mixture. It doesn’t have to be exact, just dollop evenly between the two pieces of baguette. Next, add the fresh basil, and then sprinkle parmesan evenly on the baguette.

Broil for about two minutes, until cheese is golden brown and basil starts to dry, keeping an eye on the bread to make sure it doesn’t burn.

Once removed from the oven, drizzle balsamic glaze over the top. Cut into individual slices (if you haven’t already) and enjoy as an appetizer or a side dish.

TIP: For a simple party appetizer, double the recipe and serve right on the baking sheet!