Friday, April 9, 2010

Happy Late Easter (Classic Bruschetta)

Okay, so to all my dedicated readers and followers I deeply apologize for not blogging in nearly two weeks! Gasp! It has felt like a life time, but no worries because I have not abandoned my blog (well not completely) and I most definitely have not forgotten about it! The truth is, I have been so busy with school and bike riding and events and just everything other than food. Sadly I haven't had much time to cook much of anything lately (tear.) but I am starting to get back into the groove of things and go back into my happy little kitchen. As I have made it clear that I am quite behind on my blog, I will still post up recipes that I have made in the past few weeks, such as these classic bruschetta appetizers that were made in celebration of Easter. (Which was spent with my family as well as the Brosnahan's at our lovely little lake house in Montgomery, Texas.)
I have watched endless numbers of shows, read pages and pages of recipes, and seen all variations of a bruschetta appetizer, but today I decided to take the more classic and authentic approach to these lovely little Italian appetizers. However, when grocery shopping in a small country town, well lets just say. . . Wal-Mart (the only grocer in town) doesn't usually carry raw and fresh ingredients. So I did with what was available and put together a somewhat classic version of bruschetta which turned out to be better than I had anticipated. These are terrific little appetizers, which are also great as a side for a brunch or dinner party. Not only are they delicious, but extremely easy to make and very chic to serve for guests.
7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
2-3 tablespoons dried basil
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.Turn on the oven to 450°F to preheat. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the basil. Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.Serve, and enjoy!

No comments:

Post a Comment