Bruchetta

As you may well know, I love garlic.  Garlic bread.  Garlic and pasta.  Roasted garlic and whatever you can find!  There's just something about the smell and the taste that makes my mouth water!

We're making dinner for family (another prime rib feast) and I wanted a few appetizers to tide us over while things get finished.  I'm making the Roasted Peppers and Goat Cheese  and thought that a nice, garlic bruchetta would be perfect with the baguette rounds.  And make sure everyone is eating it - then no one can complain about the smell!

That, and it's one of our favorite appetizers.  And Mr. Hungry's Mom - she loves it too!  So, I got her into the action and had her help as there was a load of tomatoes to chop.  So, chop she did.  And she had 10 fingers when it was all over - so SCORE!  Got to love when friends and family come to help! 

So, tonight we're feasting.  Family is so important to us, it's nice to have them over.  Not only do the entertain the kids - but they usually offer some pleasant conversation and a few laughs!  It's relaxing and no one has to pretend that they like each other, because as family - we LOVE each other!

 

Bruchetta

Makes: 3 cups

10-12 Roma (plum) tomatoes
3-5 cloves of garlic

3 Tbsp Extra Virgin Olive Oil

1 Tbsp fresh basil

salt

1-2 baguettes, sliced & toasted

Start by dicing the tomatoes.  You want small pieces as the bruchetta is going to be piled on top of the baguette rounds.

Put the tomatoes (seeds and skins included) into a large bowl.

Finely chop the garlic and add it to the tomatoes. 

Here is where you can make the bruchetta as garlicky (or not) as you want.  We like it more than the average person so I added the full 5 cloves.  Hey - garlic has some great health properties so why not!!

Mix well.

  

Add the olive oil and salt.  Be slightly more liberal with the salt than you normally would.  It will help bring the liquid out of the tomatoes and make for a great bruchetta!

Now it's time for the basil.  Fresh is best (so aromatic and love the colour) but you can do this with dried basil too and you will not have a terrible final product.

I recently bought some fresh herb plants, and basil was one that just happened to jump off the shelf and into my cart yesterday.  He followed me home - so I HAD to keep him!  I even named him.  Bassy.  Laugh if you need to.

So, here's a trick for chopping basil.

 

Grab a few leaves (I used about 10) and rolled them up, 5 at a time.  Start to slice (julienne??) the leaves, and hey - Bob's your uncle!  

 

Add chopped basil to the bowl and mix well. 

Cover with plastic wrap and let sit at room temperature to marry the flavours.  We made ours at lunch-time for our dinner-time appetizer.

Serve over toasted baguette slices!

Note:  this recipe can be scaled back for a smaller crowd.  We served 8 people.  Hungry people and had a bit left over for brunch the next day.

We made a bruchetta and cheese omelet!

I added the bruchetta as the eggs cooked, then sprinkled with grated cheddar cheese. 

Mr. Hungry doth not protest at omelets at any time, and he certainly did not protest today!

Enjoy!

--The Cook