Bruschetta

It's about that time to start planning the garden for this coming season. Which makes me think of all the yummy dishes I can make with my harvests. Zucchini bread, cucumber salad, buttery sweet corn on the cob... & Bruschetta. Of course it's more cost effective to grow your own ingredients, but when I want some Bruschetta the most I can wait is a few days.

There are so many ways you can serve this, on grilled chicken, over pasta, on a salad, or even in a sandwich. But my go to is always on a roll of some sorts.

You'll need:

•Roma tomatoes, finely diced

•fresh basil, finely chopped

•red onion, finely diced

•garlic, minced

•olive oil

•Balsamic vinegar

•cream cheese, softened

•roll of some sorts, unsliced (sub bun, French bread, Ciabatta, etc.)

•salt & pepper

Slice your bread at an angle to make your pieces slightly larger & toast in a 400 degree oven until just slightly browned.

Spread with cream cheese & place back in oven for just a few minutes.

In a med.-lg. bowl (depending on how much you're making), combine remaining ingredients in desired amounts. This is the best part, give it a quick taste & adjust to your liking. I always put in quite a bit of garlic & balsamic vinegar. OK, & onions too.

Now is the time to top your crispy bread coated with creamy goodness, with your mouth watering Bruschetta. Yes, you'll be amazed at how much a difference that cream cheese makes.

Enjoy & make sure you plant tomatoes, basil, red onion & garlic in your garden.