Tomato Basil Bruschetta

A summer favorite of mine!

Tomato Basil Bruschetta

3 diced large tomatoes (I use Roma/Plum tomatoes since they're less seedy)
5-7 minced Garlic Cloves (if you use fresh garlic, the flavor is much stronger, so start with less)
3 Tbsp minced basil leaves
1/4 cup olive oil
Salt and pepper to taste

Combine all ingredients and let sit for 2-4 hours before serving.

Slice a baguette to 1/4" slices and spread out on baking sheet. Brush slices with olive oil. Bake at 350F for 10-15 minutes or until lightly toasted.

My variations: sometimes I throw in some chunks of zucchini and/or a splash of balsamic vinegar. I also sprinkle mine with some parmesan just before eating.

Just after making...


After it has sat a couple hours, served with parmesan.

Buffalo Chicken Dip

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

I serve this with tortilla chips and celery. I've also seen it served with club crackers and chicken-flavored crackers.