Thursday, August 12, 2010


Bruschetta is a frequent summer favorite on our family table. Everyone has their own method of making it, but M & I do ours like this:
Start with a good baguette (I get mine at Bennison's Bakery), slice diagonally and brush with olive oil, then turn them all upside down on the pan and pour olive oil over the other side. Toast in the oven for about 5 minutes on each side.

Meanwhile, chop up your tomato nice and small, as well as basil. (That's the fun part for us because it all comes out of the garden.) Liberally salt (kosher salt is best, I think.)

When the toasts are done, rub with a garlic clove, then spoon on the tomatoes.

No comments: