Bruschetta

March 26th, 2015

brushetta

So I’ve been down and out the past few days recovering from an overnight in the hospital. All is fine, just some rest and relax to get me back on my feet. My husband has been amazing (I think he is drunk on power – finally he gets to boss everyone around), my babysitter has been working tons of overtime to help with the kids, and family and friends have really pitched in to. I am doing exactly as the doctors suggest, lots of rest, tons of great chick flicks like Leap Year, How to Lose a Guy in 10 days, Blended, The Devil Wears Prada, you get the idea. I never thought I’d hear myself say this, but I’m done with the rest and relaxation. I’m actually bored out of my mind. So here I am sitting at the computer, my usual past time, writing a post.

Today is Bruschetta, and oldie but goodie. I actually spent some time learning to cook in Italy and we made Bruschetta. I’m pretty sure it was delicious, though drinking and cooking started simultaneously at around 9am and the eating happened from about 1-3. Best cooking classes ever!

There are lots of recipes out there for Bruschetta but I keep mine really simple; fresh ingredients, good olive oil and fresh bread. It is literally one of my favorite meals.

INGREDIENTS:

4 tomatoes (I buy whatever looks fresh, firm and ripe), if using beefsteak I might seed them to reduce the amount of liquid.
1 clove of garlic, minced (I use a microplane)
3 glugs of olive oil (go around the bowl 3 times)
Fresh basil, chiffonade
Kosher Salt
Fresh bread, sliced into thick wedges, either lightly toasted or grilled

DIRECTIONS:

Mix it all in a bowl. Taste and season as needed. I like to serve it a room temperature.

 

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