I ordered bruschetta at a local restaurant, and tasted it made with goat cheese crumbles. Yum! I now add goat cheese to my bruschetta if I have it. And fresh basil and oregano...

Karen

We like to add a little balsamic vinegar into ours....and of course lots of fresh basil. I will have to try the goat cheese...sounds yummy

Today's version:
Tomatoes: diced Matina + Snow White + red cherry tomatoes
diced Vidalia onion
diced green pepper
fresh minced oregano and lots of basil
3 big cloves of garlic
A few borage leaves
garlic chives
crumbled goat cheese
Drizzled with EV olive oil and chianti red wine vinegar.

Served on good Italian rolls.

Does anyone else have tasty additions to recommend?

Karen

Oh, and BTW, I did order some garlic to plant.

Karen

You're gonna love planting your own garlic! So easy and so much better than grocery store.

I'm using a lot of it now, Arlene. Since I'm not supposed to add salt to things any more, I need stuff to season with. Herbs fit the bill. And garlic is my favorite.

Karen

Love the idea of including borage leaves in the bruschetta. We really need to start a recipe forum here......we were just discussing this on the heirloom tomato thread.

Karen-try a little balsamic with your olive oil. It is amazing. Sometimes, we use the chocolate balsamic or persian lime olive oil to "mix it up" a little. We are fortunate to have a local place that sells many amazing varieties of balsamic and flavored vinegars, as well as many types of olive oil.

I could just drink the chocolate balsamic by itself. I didn't think it would pair well with tomatoes, but it really does

I also like to make a garlic/rosemary infused balsamic. Just buy the inexpensive stuff from Trader Joes, and steep it with some garlic cloves and a few sprigs of rosemary. It is amazing.