I've been seeing a lot of luscious tomatoes at the store lately. Tomatoes equal warmth. summer. Italy. We took a trip to Naples and the Amalfi Coast a few years ago - hands down, one of the most beautiful places in the world. I know we'll be back some day to enjoy some more dolce far niente.
Join me for a little mental vacation if you will....
On a somewhat related note, a lot of friendly people I work with at the hospital have taken note of my new last name. It's Italian. And long. Responses range from "Sorry, but I'm just not going to learn your new last name" to "Hey! You're Italian now! Are you making a big pasta dinner for Easter??"
I'm still working on the Italian wife thing.
In the name of all things Italian, and to celebrate the warmer weather, I made some bruschetta. It's beautiful, easy, and so delicious - what more could one ask for? As for being Italian, at least I'm getting the colors right with this bruschetta. One step at a time :).
|Our basil plant, in need of a hair cut|
makes approximately 8 rounds
5 small vine-ripened tomatoes
1/2 small red onion, chopped
5 basil leaves
2 tsp balsamic vinaigrette
1/2 whole grain baguette
mozzarella (preferably buffalo mozzarella, but shredded can work too)
salt and pepper to taste
1. Preheat broiler on low
2. Slice baguette into 1/4 - 1/2 inch slices. Brush with garlic and olive oil, and top with mozzarella cheese
2. Roughly chop tomatoes. Discard tomato juice to keep things from getting soggy
3. Chop 1/2 small red onion
4. Slice basil leaves into slivers
5. Combine tomatoes, onion, balsamic vinaigrette in a small bowl. Toss to combine. Add salt and pepper to taste
6. Spread tomato mixture evenly over baguette slices
7. Broil for 3-4 minutes (watch carefully to avoid burning)
8. Remove bruschetta from oven and top with basil leaves
That's it my friends - Ciao!