Today I had a fun day in the kitchen with my friend and fellow foodie, Amanda! We had LOTS of fresh tomatoes so we made bruchetta and tomato chutney w/ oven roasted rosemary potatoes! Yum-oh-la!

Bruchetta

Tomato Chutney

Bruschetta recipe:

Olive Loaf (or your favorite local, crusty, artisan bread), cut in ovals and laid on foil
Drizzle olive oil over each slice
Fresh basil leaves (chiffonade or torn)
Slices of garden fresh tomatoes
A few turns of cracked pepper & sea salt
Sprinkle with freshly grated parmesan and/or romano cheese (optional)
Bake at 400° for about 10 minutes
Enjoy!

Tomato Chutney recipe  
(courtesy: myrecipes.com)