Thursday, May 2, 2013

Buon Appetito!

Tonight's Dinner: Bruschetta

...and a glass of vino rosso, certo! 
This is a (Deruta-knockoff) platter full of toasted slices of baguette
around the central bowl of tomato mixture.

Classic Bruschetta

I did have a few bites of proscuitto and cheese, but really thoroughly enjoyed my bruschetta for dinner. I made far too much, oh well... hopefully it's halfway decent leftover for the next couple meals...

My Recipe

3 vine-ripened tomatoes (I think plum tomatoes are suggested but the ones attached to the vine looked way better in the grocery store this time. This is something you might want to have seasonally.)
6 basil leaves
balsamic vinegar
good extra virgin olive oil made for dipping
a clove of garlic
a french baguette
cooking spray

My Steps
First, I sliced the baguette on a diagonal into 1/2 inch to 3/4 inch width slices. Next, I halved the tomatoes and removed the seeds with a spoon. After that, I chopped the tomatoes into small cubes. Halfway through dicing the tomatoes, I used cooking spray on my stove-top grill pan and turned on the burners, heating the grill. I rolled the basil, cut it in half and then sliced each half on a diagonal to achieve short skinny strands. I put the tomato and basil into a bowl. Next, I arranged the sliced bread on the pan in a single layer. Turning them with tongs after one side in a bit golden with some grill marks. I, then, arranged them on a plate. I cut the garlic in half and rubbed the top of each piece of toast with the cut end. I drizzled olive oil from a proper dispenser over each piece. I added a bit of the following: salt and pepper, olive oil and balsamic vinegar to the bowl full of tomatoes and basil. I folded the mixture, combining everything together with a spoon. When you are ready to eat, top each piece of bread with a spoonful of the tomato mixture. I suggest that you pour yourself a glass of wine and enjoy like I did! Dining with others? Wish them a "buon appetito!"

This is so delicious! After years of not making it, I've started to prepare it recently. I had it tonight and also the Saturday before last with Kate from Une Vie Chic. I can't get over that I haven't been making this simple dish all along!

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