Bruschetta

Rodney and I first had bruschetta on our honeymoon. It was almost 18 years ago, we were only 20 years old, and we thought it was about the best thing we had ever eaten.


Well, a lot of time has past and we have tried hundreds of new foods and it still remains one of my favorite things to make and eat at home.


In case you've never had it, bruschetta is toast made with olive oil and garlic. You can eat it as-is, or you can top it with all kinds of toppings. 


I made it the other day and topped it with goat cheese and the traditional tomato and basil combo and also topped some with an olive tapenade that I bought at the grocery store. It's a great way to eat up all those garden tomatoes that are starting to come around!

Bruschetta
1/2 French baguette or Italian bread, sliced 
olive oil 
1 clove of garlic, peeled 




Line a baking sheet with the baguette slices.  Drizzle or brush each piece of bread with olive oil and toast under the broiler until golden. (I don't time it, I keep the oven door cracked and watch it. It doesn't take long at all so keep a close eye on the bread to prevent burning.)


When the toast is done, rub each slice with the clove of garlic. 


Tomato and Basil Topping


15-20 cherry tomatoes, quartered
6-7 basil leaves, chopped
extra virgin olive oil
balsamic vinegar
salt 
pepper


Combine tomatoes and basil, drizzle with olive oil and balsamic vinegar(to taste) and season with salt and pepper (to taste).


To assemble, spread each slice of toast with a thin layer of goat cheese, and top with tomato mixture or olive spread.