bruschetta

Things I’ve learned in the kitchen recently:

1) A jumbled plate of zucchini casserole, a plain black bean burger sans bun, and tomato slices does not a dinner make.

2) Using unbleached all purpose flour in a recipe for French bread that specifically calls for bread flour? Bad idea. A big chunk went in the trash can after I realized that even 12 seconds in the microwave and half a jar of raspberry preserves couldn’t make it appetizing. This is karma for stealing that bread machine, and a hint that I should just splurge the $3 for special flour.

3) Sheila’s suggestion of eating bananas to rid myself of a new persistent eye twitch may be valid. However, I can tell you that these supposed benefits of potassium do not work when baked into ants on a log cookies. So if you run into me, I’m not winking at you intentionally.

4) Starting to eat handfuls of chocolate chips and peanut butter chips mixed together once the cookies are gone is a slippery slope, my friends.

5) Easy appetizers can look fancy and make party people impressed.

Bruschetta

inspired by my Aunt Pat, who makes this all the time for camp happy hour

2 beefsteak tomatoes (or 4-5 roma/plum tomatoes)

7-8 large basil leaves

2 cloves garlic

1/4 onion (I used vidalia, you could also use red or white)

olive oil

balsamic vinegar

kosher salt

pepper

baguette

feta

Chop the tomatoes and onion, and mince the garlic.

Chop the basil or chiffonade (roll the basil leaves together and slice into long ribbons). Mix everything together and add a little olive oil (only a tablespoon or so) and balsamic vinegar (maybe a teaspoon), along with kosher salt and black pepper to taste.

Slice the baguette thinly. Brush with olive oil (Aunt Pat always infuses the oil with more garlic- delicious) and toast under the broiler until slightly browned. Top with the tomato mixture and some crumbled feta.