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Now that most of my summer evenings are spent lounging at my parent’s pool, I don’t want to show up empty handed! This cherry basil bruschetta is the perfect appetizer to bring over and is sure to be a crowd pleaser.

Cherry Basil Bruschetta

recipe via Oh She Glows

• 1 cup fresh cherries, pitted/finely chopped
• 3 cups fresh strawberries, hulled/finely chopped
• 1 cup grape tomatoes, chopped
• 1/4 cup packed fresh basil leaves, minced
• 3 tablespoons red onion, finely chopped
• 5 teaspoons balsamic vinegar
• 1 fresh baguette, sliced at an angle inch 1 inch pieces
• 2 tablespoons EVOO
• balsamic reduction

1. Preheat oven to 450 degrees.
2. In a large bowl combine cherries, strawberries, tomatoes, basil, mint, onion and vinegar. Let sit for 15 minutes.
3. Brush one side of each piece of bread with olive oil and place oil side down on a baking sheet.
4. Bake for 5-7 minutes until golden brown.
5. Top bruschetta onto baguette toast pieces and drizzle with balsamic reduction.

Just prep the topping and toasted bread ahead of time and assemble before serving!

In honor of America’s birthday this Saturday, I wanted to share with you my little sister’s famous rib recipe.  These bad boys are the perfect combination of melt in your mouth, chewy, sweet, salty… goodness.  It really doesn’t get any better.

Instead of posting my standard recipe on the blog today, Kendall wants me to send you here.  They describe making ribs as “a process, not a recipe.”

But note the following for a little Kendall flair:

• Use Baby Back Ribs instead of St. Louis style rack
• Kendall mixes up her rib rub every time but ALWAYS uses apricot jam

For a 4th of July menu that is sure to wow your guests, pair these ribs with coleslaw, mashed potatoes and some cornbread with homemade honey butter.

For more LIL 4th of July inspired menus check out here and here!