Bruschetta Makes the World Betta

It’s not everyday when The Husband requests a no-meat meal.

I feel like the crazy aunt in “My Big Fat Greek Wedding” when he says these things.

“Whaddya mean you-a eat-a NO MEAT!?!?!”

Such was the case one lovely day this week when I declared to my loving one and only that he could decide what’s for dinner. After the shock and awe dissipated, I got to work crafting a plan:

Caesar Salad aka Mark’s fav
Tomato Bruschetta
A roasted rep pepper concoction. And this was my opportunity to roast the peppers myself. See post below.
Mozzarella and prosciutto – just for kicks. I know he said no meat, but I know my husband way better than you. He loved the prosciutto.

Mark said the dinner was just what he was hoping for.

So, mission accomplished.

That husband… always surprising me after almost six years of married bliss. Don’t get me wrong, he eats a ton of fish. But meat of any variety is pretty much up there on his menu priority list.

Of course, I was thrilled with his off-kilter suggestion. I’m always devising ways to get him to eat more food that has roots and comes from the earth.

So, it was good day.

I thought I would share my Tomato Bruschetta recipe with you, since the time is now to enjoy our delish Jersey tomatoes.

You can serve this at a summer party or have it as an appetizer.

Tomato Bruschetta

3 ripe tomatoes, diced
2 cloves garlic, chopped
2 Tbsp. good olive oil
12-15 basil leaves, chopped
Salt and pepper to taste


Combine all the ingredients in a bowl. Serve with garlic toasts.

Garlic toasts:

Crusty Italian bread, sliced
1 clove of garlic, smashed.

Rub garlic on each side of sliced bread. Place bread on a baking sheet. Put under hot broiler until each side is toasted.