I know what you're thinking...I'm smart like that...you're thinking who needs a recipe for bruschetta? It's just chopped up tomatoes, basil and Parm on toasted bread, right? Wrong. And besides, I have a secret ingredient...a secret way of making bruschetta that will make YOUR bruschetta passe, boring, insignificant and bland...Think of this as a challenge...a Bruschetta-Off...your bruschetta against mine...right here, right now. Take your time, gather your ingredients and make your tasteless bruschetta...I'll wait. And while you're working, let me bring you up to speed on a few things: First, I GOT MY BABY BOWL BACK! I know how worried you were for me!! Thanks for all of your cards/letters/flowers and support...it meant so much! And now my baby is back where she belongs and all is right in my universe.
Next on my list...tomorrow is my anniversary. But this year I do not want you to send me gift certificates, chocolates, flowers, etc., it's so sweet of you to always want to do that, but really, I have better plans for your money.
For my anniversary, the one the mister has forgotten about, I'd like you to follow this link and read all about the Iraqi Bundle of Love Project. You can clean out some of your fabric/yarn stash, help make the world a better place, and I'll consider it an anniversary gift to me and the mister all in one fell swoop...trust me, this is a good thing, a very good thing.
Bruschetta...why do I love it so? I'll tell you...it's a snack, an appetizer, or a meal...plus it's chewy and crunchy and colorful - so, so much to love! Okay, here's my deal...just forget about your bruschetta for a minute and listen up...my secret ingredient? Garlic JUICE! Oh yeah! I use minced garlic from a jar, and when I want to make bruschetta I drizzle on some of the juice, on top of the butter before toasting...you've just got to try it...in a word? Amazing. Oh, there is one other little secret...I use SALTED French bread...bread that has an outside coating of coarse sea salt...it makes a difference, a huge difference, between bland and bombtastic!
Of course a little Italian candy - Calamata olives - adds it's own punch to the most incredible bruschetta you've ever had...On a scale of 1 to 10, this is how it would add up...Your bruschetta, probably a 5...I'm just saying...and my bruschetta? A solid 10. I could be wrong, maybe yours is a 6, possibly a 7, but this, well, this is a 10. Make it and do the math for yourself.
Bruschetta - ME
1 loaf good French Bread with sea salt coating (if you can't find this kind of bread, then add sea salt to your bread after toasting, before the toppings are put on)
2 tablespoons butter, softened, or olive oil
2 teaspoons garlic juice (from a jar of minced garlic)
2 tomatoes, chopped
about 8 large fresh basil leaves, chopped
12 Calamata olives, pitted and chopped
1/2 cup fresh Parmesan cheese, shredded
Slice French bread in half, lengthwise. Butter each half or put olive oil on each half - I prefer butter. Put under a broiler for 2 to 3 minutes to toast, being careful not to burn. When toasted to your liking, remove. Using a spoon, spread garlic juice on top of butter, it's okay if you get a few pieces of garlic! Sprinkle on a bit of the Parmesan to each half. Top with chopped tomatoes, basil, olives and more Parmesan. Serves 4 normal people or two pigs.
"It does not do to dwell on dreams and forget to live." ~ J.K. Rowling