Saying “bruschetta” makes me feel so fancy.
Eating bruschetta makes me feel so fancy!
Especially when I read the recipe for the first time and it said I would have to chiffonade the basil.
Usually, when I eat this for lunch I like to drink a little Perrier and sip my drink with my pinkie out.
It’s only appropriate, right?
Chiffonade… ing (?) is so much easier than it sounds though, so no need to be afraid.
You are basically just cutting the basil into long thin ribbons. All you do is grab about 4-6 basil leaves at a time, lay them all on top of one another and roll them tightly like a tiny green little scroll. Then you really thinly slice the delicious little scroll starting from the top, all the way down.
Perrier goes perfectly with bruschetta because they both originate in Europe.
When I was about 13 my family lived in Germany for a couple of years.
Sparkling water is wildly popular there, and Papa Steed LOVES it. He orders it everywhere we go to this day.
Being the Daddy’s girl that I am, I always wanted to like all the same things that my dad did.
The first time we sat down at a restaurant, he ordered his sparkling water and asked if I wanted to try some. I was eager to prove that I too loved sparkling water, but the first time that liquid slipped down my throat I wanted to cry.
I HATED it. But I wasn’t about to let Papa Steed in on the secret.
I pretended to like it that day and for the following months until one day I actually found myself ordering it because I really did like it.
Now I love it… and I have Papa Steed to thank for that.
We might be the only two humans within a 500 mile radius that actually do like it, but if you ask me, I’m in pretty good company.
- 2 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole basil leaves, chiffonade
- Salt and pepper, to taste
- 1 whole baguette (I used french bread and cut each slice in half)
- 8 tablespoons butter
- In a small skillet heat olive oil over medium/high heat. Add garlic and stir constantly for about one minute removing it before the garlic gets too browned. Pour into a large mixing bowl and let it cool.
- To the same bowl, add tomatoes, balsamic vinegar, basil and salt and pepper. Toss to combine and taste. Add more basil or salt and pepper if necessary. Cover and refrigerate for at least one hour.
- Cut the baguette into slices diagonally. Melt half the butter in a large skillet and fry the bread on both sides. Cook until golden brown on both sides. Repeat with the remaining bread and butter.
- To serve, stir the tomato mixture and spoon over toasted bread. Serve immediately.
I can be so cheesy sometimes.
HHHMMMM… Cheese…. I have a great idea.
Back to the the drawing board.