Welcome to Garden and Grain.

Plant-based recipes for hungry people



It can be challenging to recall the many wonderful qualities of summer when the you're air conditioning unit is broken and you become drenched in sweat the moment you step outside (hypothetically speaking). But then you remember: tomatoes.


One of my favorite uses for fresh tomatoes is bruschetta. It's simple, flavorful and easy to toss together with just a handful of ingredients. Fresh herbs add additional flavor, but substituting dried herbs will also work. I'd also recommend using a good quality olive oil for more depth of flavor. While it's great for sharing, I will shamelessly eat bruschetta as an entire meal.


  • 2 cup fresh tomatoes, diced (my favorites are heirloom and roma)

  • ½ medium sweet yellow onion, diced

  • 3 tbsp. fresh basil leaves, finely chopped

  • 1 tsp fresh thyme, de-stemmed

  • ½ tsp salt

  • ½ tsp pepper

  • 1 tbsp. olive oil

  • Artisanal bread of choice (I like baguette-style bread)

  • 1-2 tbsp. olive oil

  • 1 large clove of garlic, sliced in half

  • Balsamic reduction, optional


  1. Prepare your tomato topping by combining chopped tomatoes, onion, herbs a spices. Taste and add additional seasoning as desired. Set aside.


2. Preheat your oven to broil on high. Slice your bread into ½ inch thick pieces. Arrange on a baking tray, drizzle lightly with olive oil, flip and repeat. Broil for 1-2 mins or until golden brown and slightly crisp. Make sure to watch your bread closely, they can go from perfect to burnt in a matter of seconds. Remove from oven and *carefully* rub bread with sliced garlic while still warm.


3. Top toasted bread with tomato mixture and garnish with an addition sprinkle of salt and pepper.* Drizzle with reduced balsamic vinegar if desired. Enjoy!

Tips and Tricks:

*Top grilled bread with tomatoes just before serving to avoid soggy bruschetta.

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