It’s here! After about 3 years of daydreaming about a food blog, it has finally come to fruition. Thank you to those who have helped and inspired me along the way, especially my husband, who painstakingly took care of most of the technical problems we encountered and helped me turn my creative imaginings into a real web page.
I can’t wait to share my love of all things food with you. Hopefully this will be the first of many posts to come. Now, to get things started!
Sometimes it seems magical to me how a few simple ingredients on their own can look so beautiful and taste so delicious when combined. Bruschetta is one of those dishes for me. The combination of crusty bread, fresh mozzarella, basil leaves, and ruby red tomatoes with a drizzling of olive oil and salt tastes like summer to me. My version is very simple and satisfying. David and I make it often and eat it as a light meal paired with a crisp glass of white wine. I have not listed specific amounts, as you can just make enough for yourself or a whole crowd.
crusty bread sliced somewhat thin (I usually use a French baguette, Ciabatta is also good)
extra virgin olive oil
Kosher or sea salt
Vine ripe or heirloom tomatoes
Fresh basil leaves, cut in thin strips (chiffonade)
Preheat oven to 375°. Brush sliced bread with olive oil and place on a baking sheet. Bake for 5-7 minutes, or until lightly toasted. Place the toasts on a platter and top each with a slice of fresh mozzarella, followed by diced or sliced seeded tomatoes, and the basil chiffonade. Drizzle the bruschetta with olive oil and sprinkle with salt.
There are so many different variations you can do. Here are a few ideas:
* rub garlic on the toasts before you add the toppings
* try Thai or purple basil
* experiment with different breads
* smoked mozzarella
* grill the bread