Tomato Bruschetta

I’m trying to get back into “food blogging mode” since returning from vacation. I cooked while we were gone but our internet connection at our rental house wasn’t very good and I didn’t bring my personal laptop with me. It’s amazing to me that even though my boyfriend and I have the same exact laptop I have such a connection to my own laptop. I missed all of my saved favorites and preferences and settings and saved passwords. Can you tell?? It was uncomfortable to use his for more than simple browsing.

I came back home to tons of tomatoes waiting for me on the kitchen counter. My younger brother had picked them the day before. He house-sat for us while we were gone and was supposed to be harvesting them and eating them. I don’t think he paid as much attention to the garden as he said he was because I found rotten, ripe tomatoes in the garden. Such a waste!! But I was glad to have the ones that he left on the counter for me.

I made a version of this recipe a few years ago for a friends baby shower but didn’t write it down so I tried to recreate it again from memory. It’s a good way to use up tomatoes if you have plenty laying around from your garden 🙂

Tomato Bruschetta

  • 4-5 cups diced roma tomatoes and halved cherry tomatoes (a mix depending on what you have around)
  • 1/2 white onion, diced
  • 8 cloves garlic, minced
  • 3 tablespoons chopped sun-dried tomatoes
  • handful basil leaves, cut into chiffonade
  • 2 tablespoons extra virgin olive oil
  • kosher salt and freshly ground pepper to taste
  • 1/3 cup Gorgonzola cheese crumbles


  • In an 8 cup mixing bowl (I use one by Pampered Chef) combine chopped and halved tomatoes. Add all ingredients except cheese and stir together well. Add cheese and fold so that the cheese doesn’t break up too much.
  • Serve with toasted baguette or wheat thin crackers. Would also be good on grilled chicken or shrimp.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

This. Is. Excellent. Chicken. Well, don’t make fun of me…it’s true! I would usually never make something like this. It’s been a handful of years since I have even attempted a stuffed chicken breast recipe. But the rain outside and the empty propane tank meant that I couldn’t grill without 1) a run to the store for a refill propane tank and 2) and boyfriend willing to get wet while turning chicken. It was just by the luck of those two hurdles on my Friday evening that I ran across this recipe from Cooking Light magazine. I exaggerate not when I tell you that it is DELICIOUS!!

The recipe called for a couple tablespoons of chopped basil. The only basil I have that is ready for a small harvest is my purple basil so I picked a few leaves to try in this dish. Isn’t it dark and beautiful??!!

Halfway through cooking I was almost jumping up and down in excitement that the goat cheese-y goodness wasn’t leaking out!

I am not a food photographer (yet) but here is the finished, lovely stuffed chicken and some braised swiss chard that I made to go along with it.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

(Adapted from Cooking Light)


  • 1/4 cup sun-dried tomatoes packed in oil, diced
  • 2 tablespoons olive oil, divided
  • 1/3 cup shallots, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons sugar
  • 3 tablespoons balsamic vinegar, divided
  • 4 ounces goat cheese
  • 2 tablespoons chopped, fresh basil
  • 4 chicken breasts
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup chicken stock


  • Heat 1 tablespoon olive oil in a large skillet. Add shallot, garlic and sugar. Cook for about 4-5 minutes until soft.
  • In a bowl combine goat cheese, 1 tablespoon balsamic vinegar, sun-dried tomatoes,   basil, the cooked shallot and garlic mixture, salt and pepper. Stir.
  • Prepare the chicken breasts by slicing the thick part of the breasts into a pocket. (the breasts I used were on the small side) Fill with a couple tablespoons of cheese mixture. Close with a toothpick or 2 per breast.
  • Using the same pan the shallot and garlic was cooked in, add another tablespoon of olive oil and place the stuffed chicken breasts in. Season with salt and pepper. Cook on 5 minutes per side. Add 1/2 cup chicken stock and 2 tablespoons balsamic vinegar and cook (flipping two more times and basting with pan juices) for another 15 minutes until done. Enjoy!