This took me like, maybe 10 minutes to prep. SOOOO YUMMY!
4 small, local, organic chicken breasts
2 large, local, organic orange tomatoes (mine probably weighed 2 lbs together for perspective)
2 moderate to hot local, organic peppers – I used Czechoslovakian Black from our garden
15-20 small, organic, local basil leaves – I used variegated pesto basil from our garden
1 TBS local, organic garlic – chopped
4 TBS as fresh as you can get Parmesan, Asiago or Romano Cheese – I used a blend
Organic 4 color pepper
Extra Virgin Olive Oil to taste
1.) Mix it all in a bowl. Let sit in the fridge to chill. Grill chicken. Top grilled chicken with summer bruschetta. Done and done!
How’s that for simple! 🙂 Mine is pictured with Yukon Gold mash with dill and sautéed Swiss Chard.