Western Living Magazine
We Love This Natural, Nordic-Inspired Look for the Holidays
These Are Your Top 5 Finalists for the 2022 WL Home of the Year!
The Home Tour: Black, White and Textured All Over in Vancouver
Is Julie Van Rosendaal’s Nanaimo Bar Cake the Greatest (Cake) of All Time?
Wine of the Week: Start Drinking Beaujolais or Christmas Is Cancelled
Recipe: Coconut Lemon Amaretti
Discover the Perfect Winter Getaway in Penticton
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
A Gift Guide for the Yellowstone Fan in Your Family
Western Living’s 2022 Holiday Gift Guide
2022 Holiday Gift Guide: Gifts for the Kitchen Aficionado
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
This fresh tomato bruschetta recipe from artist Bobbie Burgers is a taste of summer.
We grow only cherry or grape tomatoes as we find they just keep on coming. They’re so sweet, yet firm and multi-purpose, all you need is a lot of nimble fingers to pick them— when they come, they come in loads.
Photo by Evaan Kheraj
Ingredients2 cups cherry or grape tomatoes, quartered½ red onion, finely chopped½ cup roughly chopped fresh basilGood-quality olive oilBalsamic vinegarMaldon saltFreshly ground black pepperDry red chili flakes (optional)
In a medium bowl, gently combine tomatoes, onion and basil. Drizzle with olive oil and balsamic vinegar to taste, and sprinkle with salt, pepper and, if you like, a pinch of chili flakes.
Let sit for an hour or so to let the flavours settle. Heap onto pesto-slathered crostini and top with crumbled blue cheese. Ours comes from Upper Bench Cheeses on the Naramata Bench near Penticton.
Slice a baguette
½ inch thick on a slight diagonal and brush with good-quality olive oil. Toast on grill or under broiler, flipping until golden on both sides. Rub with a cut clove of garlic while still warm.
Recipes by Bobbie BurgersPhotographs by Evaan Kheraj