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This recipe is so easy that I don’t really measure anymore. This is a repeat offender - made for nearly anyone I’ve ever had over at some point. Susan and I usually nosh on it while cooking eggplant parmesan or even put it over the fried eggplant that won’t fit in the casserole. . . I threw it together for the Agnews in Chicago, the Williams in Nashville . . . This summer, I deconstructed it thanks to a pin on Pinterest.

8 vine-ripe or Campari tomatoes

1/2 red onion

2 cloves of garlic

2 T chopped basil

2 T chopped oregano

2 T of balsamic vinegar

2 T of olive oil

1 tsp sugar

1 baguette

2 more garlic cloves

~ Dice and drain the tomatoes while prepping the other ingredients.

(You don’t want all the tomato water.)

~ Dice onion, mince garlic, and chop herbs.

~ Mix all of the above.

~ Drizzle balsamic vinegar, olive oil, and sugar over mixture.

~ Let sit for thirty minutes.

~ Slice baguette on bias and toast.

~ When lightly toasted, remove and rub with raw garlic.

~ Dress with bruschetta mixture.

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

~ J. R. R. Tolkien


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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