Saturday, November 3, 2007

Dorm Gourmet - Dormet?

I love Bruschetta. I think it is my favorite antipasto, besides fresh mozerella and tomatoes. Last year, we made it for Easter and it was like serving food from an Italian Bistro. It's so easy to make, too. Even if you don't dice everything perfectly, it's okay. You can even use a toaster oven instead of a full oven to conserve energy on smaller portions.

Here is the recipe I use.

1 loaf Italian bread (no sesame seeds, Cuban bread is a great alternative)
1 clove garlic
olive oil

2 beefy tomatoes
1 clove garlic
2 TBSP olive oil
~1 tsp tarragon
~1 tsp basil
Kosher salt
Fresh grated parmesan (optional, but tasty)

1. Slice up your bread into half- to one-inch slices. You can toss the ends, but I eat them with margerine (yum!). Sprinkle lightly with olive oil and toast in the oven under the broiler until light brown.

2. Meanwhile, cube your tomatoes and put into a bowl with the 2 TBSP olive oil, spices and salt and pepper to taste (about a pinch each). Mince your clove of garlic and add, then mix everything together and let rest. Before serving, grate cheese over top of

3. Remove your toasty bread and get out that other clove of garlic. Cut in half and rub against the top side of the bread. Arrange in a delightful pattern on a platter. Serve with the tomato salad and a couple spoons. I like to let people put thier own tomato salad on their bread. If you want to make it look really pretty, before serving, put a sprig of fresh basil on top of the tomato salad.

4. Enjoy.

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