Brushetta--more with peppers and tomatoes

I love the embarrassment of riches from our gardens this time of year. Tomatoes have reached a peak and peppers have finally been getting the heat they need to produce in abundance. Neighbors might wake up to find the tomato fairy has gifted them overnight.

I had several small bolletas( itty bitty loaves of bread) I had bought in St. Louis and frozen. We sliced them 1/2" thick and dry toasted them for about 15 minutes in a 275F oven. This crisped them up without completley drying them to toast. I personlly like there to still be a bit of chew and not all crunch when I bite into them.

Then I mixed up peeled chopped fresh tomatoes, roasted red peppers, olive oil, garlic, and fresh basil, salt and pepper. These are spread onto the crostini (the toasted bread). Then I grated some mozzarella and spread it over the top. A quick trip to the broiler and viola'-- brushetta.

This is the accompaniment to the Silken Corn Soup I mentioned in my last article.

Tomorrow-- I made a great Summer Vegetable and Shrimp Soup with Lemon.