My garden is lousy this year. I have no green beans, zucchini, or winter squash and my nectarines are tasteless. The list of failures could go on, but I’d prefer to celebrate our successes. Our blueberries went gangbusters this year. We’re using them in muffins and pancakes and eating them plain by the handful. Our basil is ridiculous, which I love. I have been hacking at it every day for pesto and to mix in my fresh and roasted pasta sauces. And my heirloom tomatoes are spectacular – huge, gorgeous, and so tasty. And prolific! So we’re back to that season of the year where our meals are always chosen based on how many tomatoes they use. Last night I decided on a whim to make this bruschetta. GREAT idea. I highly recommend whims like this. It took 5 minutes to assemble, 10 minutes to marinate and seconds to devour. As I photographed it, I ate slice after slice of bruschetta covered toast. When my husband and friend walked in the door after work, I told them they must try it. The oohs! The ahhhs! The flavors explode in your mouth! Must. Make. Again. Today.

The secret to blissfulness that isn’t ridiculously soggy is to wait to assemble the bruschetta on sliced toasted bread until just before serving. The secret to exceptionally tasty bruschetta is to use a brush to spread some of the juices onto the toast and then add the tomato and basil. This way your toast is infused with all those delicious tastes!