Happy birthday today to my mother-in-law Judy! Yesterday was my first day slacking off with my blog posting, but I have a good reason I promise. My dear sweet mother-in-law has made literally over a hundred bunny cakes in her life for all of her kids (4 of them) birthdays all growing up. However, no one has ever made her a bunny cake! So last night I decided that this year was her year for the bunny cake. Now, it's not the best looking thing I have ever seen, but she LOVED it!

Haha now don't laugh too hard! The saddest part is how long it took me! Two trips to the store and hours later, this little beaut finally came out of the woodworks. Oh brother...

Anyway, let's talk bruschetta. For the next three days at work we are having an open house for our new day treatment program offered to local youth. You know what that means?? We get to make some YUMMY snacks and test out some of our new recipes! This bruschetta recipe is one of them! The recipe is actually called "double tomato bruschetta" which called for sundried tomatoes also, but I only used the roma tomatoes. I liked how it turned out. Pretty yummy on some crusty bread!

Double Tomato Bruschetta


  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil (I left this ingredient out)
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Enjoy!


We served this with some crusty baguette bread which was toasted in the oven and drizzled with some extra virgin olive oil, slices of fresh mozzarella, and some basil pesto. good!




Post a Comment