As part of Summer Fest on FN Dish (Food Network’s blog) I thought I would share this easy, delicious way to use up those garden fresh tomatoes.

I’m sure you’ve heard of bruschetta, a cold topping for crusty bread made from tomatoes, olive oil and basil.  And I know that you’ve heard of pizza, but have you ever heard of putting the two together?

Once the tomatoes are plentiful in the garden it comes to wrack your brain to come up with new and exciting ways to use all the fresh produce.  Bruschetta pizza just might be the answer.

Slice one large baguette of bread into slices and place it into a 450 degree oven, toast the bread until golden brown then flip it over and brown the other side. This can also be done in a skillet coated with olive oil.  Once the bread is done, set it aside but leave the oven on.

Heat a skillet up with some olive oil (I use my electric skillet but I use it for just about everything) about 2-4 tablespoon depending on how much you’re making. Dice one medium onion and add it to the skillet and season with salt and pepper.  Add two cloves of garlic minced and cook until soft and aromatic.  At this point you can add the tomatoes — cherry, romas or grape, doesn’t matter, just be sure to slice them so the fit on the bread easily.  Once the tomatoes are soft and the onions and garlic are cooked, turn off the heat and add the torn basil.

Spoon the mixture onto the toasted bread

and top with provolone or mozzarella cheese and place back in the oven for the cheese to melt.

Simple and so delicious.  Great for lunch or even as an appetizer while you’re waiting for the grilling to be done.  This can all be done on the BBQ grill too.

Got a “cooking from the garden” recipe?  Feel free to share.
If not, why not check the recipes from the other contributors to Summer Fest. They just might have the recipe you’ve been looking for.

 Big Girls Small Kitchen:Seared Chicken with Cherry Tomato Pan Sauce