I finished Under the Tuscan Sun by Frances Mayes yesterday. The book came in a bundle of some sort from the library book sale, which means after I read it, it can go away to another home (and it counts toward my goal of 30 books this year). Aside from thinking I should probably move to Italy some day, the book did little for me other than stir a need for some delicious bruschetta (pronounced brew-skay-ta). So I did just that.
Taking the easy way out, I bought a loaf of fresh baked French bread (I was trying to be all multi-national) and set to work.
- chop a medium fresh tomato into approx 1/2 inch chunks
- finely chop 1/4 cup or so of onion
- substitute cilantro that you have in the fridge for basil that you forgot to buy, and roughly chop a small handful
- place ingredients in a small bowl and drizzle with olive oil and some salt and pepper
- add a little chopped garlic and set aside
After your topping is doing it’s thing in a bowl, cut 1/2″ thick slices of your bread and lay on a baking sheet. Using a bbq brush (those things are so awesome in so many ways), brush each piece liberally with olive oil. Sprinkle with a little salt and pepper, and grate a small amount of parmigiano cheese. Broil on low until bread is lightly toasted. Add toppings from bowl, broil for another 30 seconds to warm, and enjoy.
And enjoy we did….husband has already requested I make another batch tonight. I win!