We have an abundance of cherry tomatoes from our little garden. Last night, I got a little caprese cra-zay and whipped up the best bruschetta batch to date.

It’s so easy it probably shouldn’t be posted on the internet, but it is just too good not to share. Chop some tomatoes, basil, chives and fresh mozzarella.

I used this kind…

Add a generous amount of extra virgin olive oil, a splash or two of balsamic vinegar and salt and pepper. (I can not type or say salt and pepper without breaking out a little Shoop. Here I go, here I go, here I go again…)

Let that bowl of delicious sit for a while. The longer it sits, the better your bruschetta. If you need to make this more difficult, you could grill or toast a sliced baguette. Or you could just use these…

Load ’em up and chow down.

So easy and they taste like a mouth full of summertime. Let me know if you have a go-to tomato recipe because I’m running out of ideas. Have a great week!