Monday, August 11, 2008

Monday Lunch: Bruschetta

Easy as can be, and perfect in every way

Good rustic country bread. (Italian of any kind is a good bet)
2 fresh tomatoes, or a pint of small grape tomatoes
Fresh basil
Fresh mozzarella (DiPalo's, or the Salumeria on Graham)

Toast 1/2" slices of bread. Rub thoroughly including all edges with cut piece of garlic. Cut tomatoes into 1/4 squarish pieces, or if using small tomatoes, quarter. Save all seeds and juice and put in bowl. Roll basil and cut into thin crossgrain strips, about 1/4 cup total. Cut mozzarella into same size pieces as tomatoes. Toss all with 1-2 tbslp of olive oil, salt and pepper. Spoon mixture with some juices onto crostini. Enjoy mkaing a big mess when you eat it.

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