Tuesday, May 16, 2023
Recipe Time! Summer Bruschetta
I don't like tomatoes. It's not unusual to see me pluck a tomato from my burger or carefully pick them out of a salad. But... sometimes, in the summer, I like bruschetta. It's probably because I really like the bread, and the tomatoes are fresh and really good.
So, here is a bruschetta recipe adapted from the New York Times, which has an excellent cooking section. This makes four servings
Ingredients:
1 pound of tomatoes. Get them from the Farmer's Market! If you use plum tomatoes, it will be about four or five.
1 teaspoon salt.
5 tablespoons of olive oil (use the good stuff).
2 large garlic cloves, minced.
8 basil leaves.
Grilled or toasted crusty bread.
Using really great tomatoes, olive oil and bread is the key to success.
Instructions:
Core the tomatoes and then chop them up into 1/2 inch pieces. Put them in a colander and add the salt and stir. Then let it sit (and drain) for 2 hours. Patience!
Now warm the garlic and the olive oil in a lil' saucepan over low heat for about five minutes-- this will make the sauce. Stop if the garlic starts to brown. Then set this aside.
Then roll up the basil leaves and cut them crosswise.
Once oil is cool and the tomatoes have been left alone for those two hours, put the tomatoes, oil, and basil in a bowl, the put it on the bread. Add a little salt, maybe. And you are ready to go!
