Double Tomato Bruschetta

I absolutely love any and all bruschetta. Tomatoes, Garlic, Basil, Olive Oil… can it get much better? In fact it can! This bruschetta is a staple of mine that I have brought to many parties and shared with many friends. It has that extra little kick that makes all the difference! This recipe was adapted from All Recipes.

Average Time: 30 minutes

Serves: 8-12


6 roma tomatoes, chopped

1/2 cup sundried tomatoes (packed in oil), chopped

3 cloves of garlic, minced

1/4 cup olive oil

1/2 cup fresh basil, chopped

2 tablespoons balsamic vinegar

1/4 tsp salt

1/4 tsp ground pepper

1 baguette or bread of choice, sliced


1. Preheat the oven on the broiler setting

2. 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.

3. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Serving suggestion: You can also spread a small amount of premade pesto on the bread slices before topping with the tomato mixture for a little more of a basil taste or sprinkle cheese (mozarella, parmesan, romano, etc.) on top. Photo courtesy of Real Epicurian.

Butternut Squash, White Bean and Spinach with Pesto

Who doesn’t love a good pesto? And why not load it up with some great veggies instead of pasta all the time? I invented this one myself and it turned out quite yummy!

Average Time: 20 minutes – 1 hour depending on prep work

Serves: 2-3


2 lbs of butternut squash, cut into cubes

1 can (15 oz) of white kidney beans, drained

1 bag of baby spinach

2 cups of cherry tomatoes, halved

3/4 cups of homemade pesto, or premade pesto. Homemade pesto can be done ahead of time.

1/2 cup of quinoa, made according to package directions


1. Preheat oven to 400 degrees. Roast squash for approximately 40 minutes or until a fork can easily poke through. This can be done ahead of time.

2. Coat a pan with olive oil spray. Saute beans until warm, about 5 minutes.

3. Transfer the squash to a pan sprayed or coated with olive oil. Sautee for approximately 3 minutes and then add spinach. You may want to cover with a lid so that the spinach has a chance to wilt. Sautee until spinach is slightly wilted.

4. Add the tomatoes and pesto. Stir until well combined, approximately 5 minutes.

5. Dish quinoa in a bowl and transfer vegetable mixture to serve over pesto.

Serving suggestion: Can also be served over pasta or any grain of choice.