One of my favorite summer recipes is Bruschetta. My DH can make a meal out if it on its own even, and often does. I’ll get a phone call saying ‘I’m bring home tomatoes. What else do we need?’ and I know. He wants me to make Bruschetta.

Just the other day I bought the most beautiful dark red Roma tomatoes and I made a big jar of Bruschetta.

I thought I’d better get a photo while there was still something left in the jar!

And I thought I’d share my recipe with you. DH says it’s the best he’s ever had. I don’t know about that, but I do like it too.

Bruschetta Recipe

4 Roma tomatoes

3 cloves of garlic, chopped

3 tbsp. olive oil

2 tbsp. Balsamic vinegar

1/4 cup fresh Basil, chopped

1 tsp Salt & Pepper

1/4 cup chopped onion

Pulse in a food processor. I don’t have an electric food processor, but a manual one. So, it’s at this stage I hand it over to DH and make him work for his dinner.

Another favorite recipe of mine, that I enjoy all year round is homemade ‘chocolate’. It’s not really chocolate. I use carob powder in mine.

Here are my ‘chocolates’ all ready to go in the fridge and firm up. Other than the chilling time, they only take minutes to make.

The original recipe comes from the unrefined kitchen.

Homemade Dark Chocolate Chips

2 tbsp. coconut oil

1/4 cup cocoa powder (I use 1/8 cup carob powder)

2 tbsp. honey

1 tbsp. arrowroot

1/2 tsp vanilla

Over a double-boiler that is simmering, melt oil, honey, cocoa/carob and arrowroot. Cook for 2 minutes after it is melted. Remove from heat.

Add in vanilla. Stir.

Lift pan off double-boiler and make sure no water gets into your chocolate. Pour into a pan lined with parchment paper. I used a confectioner tray for mine.

Put in fridge for 2 hours or more. Cut into small pieces to enjoy!

You can read the original recipe here.

Happy creating and enjoy!