It's-a-Bruschetta!

     This time of year when the temperatures start rising, like today ( it's in the 90's here), and the tomatoes are plentiful, we like to make bruschetta, because there's no cooking involved. (FYI it's pronounced broosketta, NOT brooshetta.) Well, hardly. You need to toast the bread, but you can do that on your grill outside or under the broiler in your oven.  It's a great antipasto, before your meal, or sometimes we'll make a lot and make a meal out of it. Especially if you want a light lunch or dinner, or you're having company over, because everyone loves it. The reason why it's so good is because it's so simple. I find the simpler a recipe the better it tastes. And the Italians are masters at combining just a few ingredients together to make an awesome outcome. This is how I was taught to make bruschetta.

INGREDIENTS:

• Fresh tomatoes. If you grow your own that would be favoloso. I don't have room for a garden, so I buy, vine ripened, they seem to have more flavor than just regular hot house tomatoes. Also, get them from you farmer's market, they'll be locally grown and a lot better.
• Fresh basil. Again grow your own,( e piu buono) we have a pot of basil growing on the front steps, cause we use it often, but you can always find fresh basil at the supermarket.
• Extra virgin olive oil. We go through a lot of this and buy it in big cans. TIP: If you don't use it that often just buy a small bottle because if it sits for a long time it does go rancid. We like Greek or Italian olive oil.
• Garlic clove. You're going to need at least one whole clove for this recipe.
• Capers( caperi) or black olives. We use caperi in a lot of different dishes. They are actually little immature flower buds from the caper bush. You can find them pickled in vinegar, or packed in salt. TIP; We prefer the salted ones, either way you need to rinse them well before using.
• Italian bread. Of course, in Italy there's a huge selection of different breads you can find. When we're there we use "pane di grano duro". Here in the states I buy the big round one that's already sliced. It's on the shelves at the deli counter

SO HERE'S WHAT YA DO:

• Coarsely chop up your tomatoes and place in a mixing bowl.
• Add everything else except the garlic clove and the bread. Stir till combined.
• Toast the bread slices. You can use your out door grill, or like me under the broiler in the oven. TIP: Keep a vigilant eye on it cause it only takes a few seconds too much before they are burnt to a crisp. ( A lesson I've learned all to well the hard way!) Mamma Mia!
• Peel your garlic clove and rub each slice of bread back and forth over one side. Your clove will get smaller and smaller the more slices you make. Peel another if you need to.
• Spoon out a generous (abbondante!) amount of your tomato mixture onto the bread slice.

That's it! Now go enjoy, with a nice cold beer or a cold glass of white wine. ( I suggest a nice Pinot Grigio!) You deserve it!

Alla Salute!

E BUON APPETITO

My little basil plant on the front step.
It still has to grow into the "huge"  pot hubbie planted it in.