We FINALLY have enough ripe tomatoes to make one of my favorite tomato dishes – bruschetta. After a horribly cold summer and a lack of good soil in our temporary garden, things are not panning out too well in the fresh from the garden produce area for us. I can’t remember a time before now that we waited until September to get a decent tomato. But, I digress. This dinner is courtesy of our super prolific Romanesco zucchini (flowers and veg included) some beautiful fresh made pasta, pecorino cheese and purple basil flowers. Bruchetta featuring “Early” Girl tomatoes and Chili Verde – green goddesses. Sounds like a fashion show huh?