Monday, September 14, 2009

Bruschetta; two ways

Today marks the beginning of "B" recipes. Today's feature is embarrassingly simple but sometimes simple does the trick. I've always been a BIG fan of "little dishes". Anything ranging from Dim Sum to Tapas. If life were perfect, I would eat 5 or 6 little meals instead of 3 each day. Bruschetta is a perfect way to enjoy crusty french bread and a few favorite toppings. So easy to put together too! For lunch today, I made some traditional bruschetta with tomato and basil and another variety using blue cheese, toasted pine nuts and black olives.

1. a few hours before making the bruschetta, chop a big ripe tomato and add 1/4 cup of chopped basil and one minced garlic clove. Drizzle with a tiny bit of olive oil, cover and marinate. The longer you let it marinate, the yummier it tastes!

2. Buy a loaf of fresh crusty French bread. Slice it in to 1/4 inch slices and toast lightly. Rub each slice with a garlic clove and drizzle olive oil. Top the toasted bread with a heaping spoonful of the tomato and basil mixture. For the blue cheese bruschetta, follow the same steps but top with a slab of blue cheese, toasted pinenuts and black olives.