– From Kara K.

Kara whipped up this yummy bruschetta for lunch one day out of ingredients we had on hand. It was so tasty, we had to make a second batch! I don’t store this recipe as a meal in my 19×19, but I use it to help rotate my storage. If I find myself with a lot of tomatoes that are approaching expiration (okay — and a lot of times just because I like it), we treat ourselves to Bruschetta for lunch.

I also love to keep the tomato mixture made up in the fridge…it’s good in omelets, along with some cheese and fresh spinach, and delicious as a sandwich filling –just spoon it over your turkey and avocado. Mmmm! –Mellyn 

Yield: 4 slices

• 4 slices bread, white or wheat
• 1 tablespoon olive oil
• 1 can diced tomatoes — drained
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• salt and pepper to taste
• 1 tablespoon parmesan cheese — if desired

1. Brush bread with olive oil and broil on high for 2-3 minutes.
2. Remove from oven, flip and brush other side. Return to oven for about 1 minute.
3. Meanwhile, mix tomatoes, basil and oregano together. Add salt and pepper, if desired. (I usually just pepper!)
4. Remove toast from oven and spoon tomato mixture on top.
5. Broil for about 1 more minute (watch closely so it doesn’t burn).
6. Remove from oven when tomatoes are warm and edges of bread start to brown.
7. Sprinkle parmesan and top, if desired, and serve warm!

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