Wednesday 12 September 2007

Dead Sexy Bruschetta...

Hmmmmm... insert Homer drooling noise...... The Spring is sprung, and all of that, so it's time to get ready for Summer by practicing Bruschetta.

Bruschetta is actually a reference to the toasted bread, on which a topping sits... so you need to start of with a good, crusty Pasta Dura or something similar. For this one I used Turkish pide from the local baker. Cut the pide in 1/2, rub a cut clove of garlic over the surface of your pan and toast. I used a cast iron skillet, but you can go it on a grill, for the traditional grill marks. Once toasted and cripsy, rub the warm, crispy toast surface with the cut garlic again.

What you have now is actually "bruschetta" and wonderful to munch on in its own right, but here is a variation on a summer bruschetta topping.

Finely dice 1/2 a red onion. Cut the best quality baby Roma tomatoes you can get you hands on in 1/4's. Mix with some pesto.

I confess that I didn't have any pesto left from last Summer, so I bought some Always Fresh Basil and Parmesan Tapenade. This stuff is new, and is INSANELY good... I mean, I am a purist when it comes to pesto and the like, but when you got a jones on for tomatoes and basil, and it's the middle of winter, this stuff is second to none.

See!!!! How rich and yummy is that stuff... I'll never feel guilty about using the last of my home made pesto again!!!

Anyhoo... mix a goodly dollop of it on with your tommies and onion. No need to add any oil, as the tapenade is plenty oily enough.

I refrigerated my topping for an hour or so, and then made the toast, so I got the lovely warm, crispy bruschetta, with the cold, fragrant topping.

Stop licking the screen... it's weird....

Understandable, but weird... ;)

Oh... and the left over topping (if there is any)... bung some good quality pasta, like a bucatelli on to cook, and run the topping thru it.

Beyond divine, I tell you!!!!


Toni said...

I am licking the screen. That looks so good!!