Summer’s on it’s way out and so are the last of the season’s fresh tomatoes. This bruschetta recipe makes an excellent appetizer for your end-of-summer soirées! Even better if you can get all the ingredients fresh from your local farmers’ market. This recipe is from The DASH Diet Cookbook.
When my husband and I went on our honeymoon in Italy, we took cooking classes and brought this recipe home with us. This is a wonderful sauce to use fresh, homegrown cherry tomatoes in, and it pairs with any pasta beautifully (stick with whole wheat!). Just grate some fresh parmesan into it at the end and presto!
Buon appetito!
From my co-author of The DASH Diet Cookbook cookbook, Chef Anna Zulaica: “Growing up, my mother used to make this salad for my sisters and me as a side dish to many traditional Mexican dishes. It is simple, easy to make, nutritious, and versatile.”
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