Well, school has officially started. Sad day. It’s only the end of Week 0 and I already have a bunch of work to do. On top of that, another heat wave decided to hit LA, so the temperatures are in the 90s. So much for fall weather. Anyway, to keep cool during the hot weather, the last thing I want to do is turn on the stove or oven, so I’m all about the no-cook recipes! Bruschetta is a delicious, easy, and no-cook recipe perfect for the hot weather, and yet another reason why I love having a fresh basil plant around so I can just pluck the leaves off whenever I need them. All you do is cut up the ingredients, combine them, let them marinate for a bit, then do what you will! You can go the traditional route, topping slices of bread with it, or combine it with fresh mozzarella for caprese, pair it with some avocado on toast, or any number of other things! It can be served as an appetizer, side, or main dish, so this is a very versatile recipe. Get creative with it!



3 cloves garlic, minced

1 pint (2 cups) grape (or cherry) tomatoes, halved

10-15 fresh basil leaves, sliced

2 tbsp olive oil

4 tbsp balsamic vinegar

Salt and pepper, to taste


Fresh mozzarella, sliced


Fresh baguette, sliced and toasted


Combine all ingredients in a bowl. Cover and refrigerate for at least 30 minutes in order to let the flavors combine. Serve over sliced bread, salad, avocado and toast, or with fresh mozzarella in a sandwich. Enjoy!



Fresh ingredients!


Let it marinate


Caprese bruschetta!


Bruschetta with avocado!


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