Bruschetta

Bruschetta. It's basically garlic bread toasts, with tomato salad on top. The fam and I went into "Il Pirata" down on Capitola Wharf to have dinner a few years ago and had it there. The rough-looking Italian Chef there corrected me when I called it "Brew-shetta". Apparently, it is rightly pronounced "Brew-SKET-ta". I was very happy to know this. But I was even happier to EAT it!

Since it's starchy, serve it as a first course or appetizer when you serve something non-starchy like "Chicken Piccata", "Pork Tenderloin with Fennel Sauce" or a good ole-fashioned grilled steak. Got this precise recipe from Traditional Home magazine 2002, but it's so easy usually I don't even use a recipe. Serves 6-8

Toast Ingredients:

1 thinly sliced sweet French baguette
2 or 3 garlic cloves
olive oil

 Rub each slice with cut side of a garlic clove, then brush or drizzle with olive oil. Broil or grill for 1 or 2 minutes until lightly browned. Cool. (Toasts may be stored at room temperature for up to 24 hours in covered container or plastic bag)

Tomato Salad Ingredients:

4 Roma tomatoes or "Tomatoes on the Vine", seeded and chopped (about 1 1/4 C)
--use only the best ripe red ones!
2 T fresh basil, cut into strips
1 T olive oil

Stir together tomatoes, basil, oil, salt, and pepper to taste. Cover; chill up to 4 hours. Makes about 1 1/4 C. salad. Let stand at room temperature for 30 minutes before topping toast.  Buono! Now you have an appetizer fit for an Italian King!