Summer Bruschetta
  • 2 ripe tomatoes, chopped
  • handful of basil, thinly sliced
  • zest of half a lemon
  • fresh mozarella, sliced
  • French bread, sliced
  • olive oil
  • minced garlic
  • salt and pepper to taste
  1. Drizzle the bread slices with olive oil and spread on a little minced garlic.
  2. Toast these in a toaster oven or under the broiler until lightly browned.
  3. Arrange tomatoes, cheese and toasts on a plate. Season with salt and pepper.
  4. Top tomatoes with basil and sprinkle lemon zest over the cheese.
This is my favorite sort of summer lunch, quick and easy. Arugula makes a lovely addition to this as well.