Garden Fresh Bruschetta + Capatriti Giveaway

I participated in Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Capatriti EVOO products to facilitate my review. #MomBlogTourFF

I have to tell you guys, I am so impressed myself. Over Mother Day’s weekend, we planted our very first vegetable garden. I never thought that this garden would flourish (it’s only 2×2 mind you!). I thought we would get a few things and call it a “harvest.”

Boy, was I wrong. The tomatoes shot up and the cucumbers crawled all over the deck. I have given up on containing them and I am just letting them do their thing. Which means we have a lot of cucumbers and tomatoes right now. 

Sure, I can throw the cherry tomatoes into a salad but one can only eat so much salad. So I have been making other things like Garden Fresh Bruschetta. 

Garden Fresh Bruschetta

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This garden fresh bruschetta has a little twist! Yes, there are cucumbers in there (I had to use them up!) and I am glad I made that decision to add them. They give a pop of color and a little crunch to your traditional Bruschetta. 

To make your own Garden Fresh Bruschetta, you will need:

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  • 2 cups of fresh diced tomatoes (I used cherry tomatoes)
  • 1 medium-large sized cucumber
  • 1 tsp minced garlic
  • 1/4 cup fresh basil chopped fine*
  • 2 tablespoons Capatriti EVOO*
  • 1/2 teaspoon each salt and pepper (or to taste)
*Check out my trick below for basil olive oil!

Start by dicing your tomatoes into small pieces. If using cherry tomatoes, you will want to quarter them.

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Mix all the ingredients and let stand at room temperature for at least 1 hour. Even better? Let sit in the fridge overnight!

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This Garden Fresh Bruschetta is super easy to make but I am going to let you in on a little secret. Not only are we growing our own tomatoes and cucumbers, we are also growing herbs so I have a ton of basil on hand! So it doesn’t go bad, I make a basil infused olive oil and freeze in ice cube trays! 

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When you have a bunch of Basil ready on your plant, go ahead and clip it off! Make sure you remove the stems. 

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Add the basil leaves into a food processor and cover with EVOO. 

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Pulse until you have a fine puree of basil and EVOO. 

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Freeze in ice cube trays. Each tray is the equivalent of one tablespoon. Pull out of the freezer when needed! You can use this to cook chicken or make your own Garden Fresh Bruschetta! 

Garden Fresh Bruschetta

Garden Fresh Bruschetta


  • 20-24 oz fresh tomatoes diced small
  • 1 medium-large sized cucumber
  • 1 clove garlic, minced
  • ¼ cup fresh basil chopped fine
  • 2 tablespoons Capatriti Extra Virgin Olive Oil
  • ½ teaspoon each salt & pepper, or to taste


  1. Dice tomatoes about ¼".
  2. Mix all ingredients and let stand at room temperature for at least 1 hour (overnight is even better!).
  3. Serve over a toasted baguette, cracker, or breadstick!

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About Capatriti® Extra Virgin Olive Oil

One of the only Extra Virgin Olive Oils to acquire the highly coveted United States Department of Agriculture Quality Monitoring Program Seal, Capatriti is 100% pure, true EVOO. You can really taste, smell and see the difference! 

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Capatriti EVOO has the fresh, natural taste, aroma and color that enhances virtually any home recipe, from salad dressing and marinades to grilled fish, meats and pasta.

You can learn more about Capatriti products on their website and by following along on Facebook and Twitter. Looking for more recipes? Check out more Capatriti recipes from the #MomBlogTourFF!

  • Tiffany’s Foccacia with Rosemary & Tomato
  • Alyssa’s Pesto Fresco


You can find even more yummy recipes on Capatriti’s Pinterest and Instagram! 

Capatriti Giveaway

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One lucky reader will win Capatriti prize pack that includes Capatriti EVOO, decanter and apron (approximate MSRP $50)! Yum! This giveaway is open to US residents ages 18+ only and will end at 11:59pm ET on August 9, 2016.

One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize. 


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  1. I usually use it in salad dressings, or in pesto.

    Thank you for the chance to win

  2. I am loving this olive oil, it has such an amazing flavor. There is nothing better than cooking with ingredients you grew yourself!

  3. I have been eating Carprese salad all summer long, drizzled with EVOO & balsamic vinegar. What a fresh lunch! Will try your recipe!

  4. I use it for everything except baking. Love it for salad dressing, cooking veggies, etc.

  5. I love to use it in spaghetti noodles with zucchini and tomatoes with olives and fresh Parmesan cheese

  6. We roast veggies a lot and I use it to toss them in before roasting! Green beans, cauliflower, carrots etc.

  7. We use EVOO every day in our salad dressing, sautéing any foods, coat my homemade French fries in it – whenever possible! I actually never put it away because we use it so often.

  8. I use a lot of olive oil. I make my own salad dressings and marinades. I use EVOO to saute veggies, to coat potatoes for roasting, to “grease” the slow cooker.

  9. I don’t think I’ve ever had good olive oil. And after the 60 minutes report that much of what is in the grocery stores aren’t, I’d love to try something good. I heard that good olive oil is great to eat by dipping but not the kind I’ve ever tried. So we usually just cook with it.

  10. I use EVOO on everything. I use it to cook with and prevent food from sticking.

  11. I use EVOO in my everyday cooking especially with salad dishes. I love EVOO with my spinach strawberry salad and my pasta salad with peppers, red onions, and mozzarella.

  12. I think my favorite use is just a drizzle over grilled veggies. My favorite meal all summer long!

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