Bruschetta Tortellini

Whenever I have red tomatoes, I feel the need to buy basil. When I have basil AND tomatoes, I MUST make bruschetta. And when you have bruschetta (okay, FINE… I know it’s not bruschetta. The toast is bruschetta… but I call diced tomatoes, garlic, and basil bruschetta. Deal with it.), it is absolutely delightful to add fresh mozzarella. And if you want to make it more of a meal, you can add cheese tortellini. It’s pretty enough for company. 🙂

Boil cheese tortellini in a big pot of water.

Take beautiful tomatoes, basil, and garlic and mix them together. Good job! You’re a phenomenal cook!

Drizzle a little olive oil in, salt and pepper it, and add the diced fresh mozzarella. If you can do this, you know the way to win my love. Seriously.

Make it meal-worthy and add some cheese tortellini. No need for any kind of special sauce. This bruschetta is juicy enough to coat it.

Or put it on little toasts. Or do both. And add a side of zucchini ribbons. YUM.

 

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