Bruschetta baby!
A friend turned me onto The Silver Spoon cookbook. She says it’s a pro chef staple! It’s packed with all things Italian and today it inspired the tastiest Bruschetta. I can say inspired cuz there’s something in my brain that doesn’t allow me to follow instructions exactly. It’s pretty much been there my whole life, we’re great friends now. Anyway, the first tomatoes of the summer are on the vine, it’s time!!! Bruschetta!
So easy…
- Chop tomatoes
- Add minced garlic
- Stir this up good and spoon onto grilled or toasted rustic bread, like a baguette or ciabatta.
- Top with a chiffonade of fresh basil. That’s a fancy word, chiffonade, but it’s worth it. It means you roll up the leaves and make thin slices. Turns out perfect for adding a little here and there.
- Sprinkle with course salt and a drizzle of olive oil
I finish it off with another drizzle of a sweet balsamic reduction I make. It’s not totally necessary but in my opinion it’s what takes it over the top. It’s the little ”What is that???” something you want in your food. I keep a squeeze bottle of this stuff. Maybe I’ll teach you how to make that another time, but it will have to be something similar because the same friend that introduced me to The Silver Spoon taught me how to make the reduction and she swears me to secrecy. She has every right! In the mean time, just top with a little balsamic (or not) and love the heck out of these babies!
This other dish is Kale au Gratin. One of the best ways to eat kale. If you’re interested, say something, maybe I’ll do a post on it!
I’m traveling so just having time to catch up on my reading…my husband gave me the Silver Spoon cookbook a few back and I love it too. Honestly I haven’t cooked enough out of it so thanks for the inspiration on that! I have been seeing balsamic reductions all over the place lately so please do figure a way to share–and the kale too. I have been wanting to try making kale chips in my oven with parm so it would be a great cooking adventure to try both!
I’m on it! This reduction I have is really quite divine. vanilla, a little sugar and orange peel if I remember right. I made it over a year ago. And the kale? That’s so easy. make the bechemel sauce from silver spoon. Layer it with par boiled kale and parmesan reggiano. Top with butter soaked fresh bread crumbs. Bake. See? My problem is that what I just told you is how I do recipes so to put them in a post I feel like I need to provide a bit more detail, but….maybe I don’t! hahaha! Happy traveling!!! k.
That is so how I cook too. Every time is different based on ingredients and my mood…what I call grandma cooking–a pinch of this, stir ’til it’s right…:) Thanks for the recipe. It sounds mucho yummy!
I only started liking bruschetta having gone to Italy. Yup gotta add balsamic flavor.
that’s right! You know it!!! Man, haven’t been to italy yet. Lucky!!!!!
I wanna eat that!! Make it for me when I come visit next. I want the kale recipe as well. Keep it comin!
Sam…when ya coming? And….remember that old quilt they wouldn’t sell u at the junk store? Its still there w a 20$ price tag…bust!
Let’s go shopping!!
So delicious! I was fortunate enough to “sample”
oh, I think you got a little more than a sample!
Fabulous food pics! In the first picture, the basil almost looks 3-D.
it does look 3-D! cool beans!
Hahaha…ya, like it’s hovering! k.
The kale au gratin looks so yummy!
oh, it is! Happy day to ya! k.