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!
- 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!