bruschetta

A couple of weeks ago we invited S and Dr A around for dinner. S is ethnically Indian, so when I asked "Asian or not-Asian" she leapt for the non-Asian option, at which point I started fretting - I didn't know what to cook! The old faithfuls, that always, always work, are curries and laksa and things with noodles. Venturing out of that territory feels like hit or miss, though I know, logically, that I am getting pretty good with it all.

D suggested we give bruschetta a go, as the pre-entree snack. Which brings me to a slight aside: because I've grown up in Australia, when I say 'entree' what I mean is 'small first course.' I was so confused the first time I read Vegan with a Vengeance, wondering why the entrees were so late in the book, and why they were so substantial...

I've only had bruschetta a few times in my life, so I don't know how close this is to being actual bruschetta, but it was tasty and I believe it meets the general requirements (bread, fresh tomato, basil, not too much else), so I'm going to call it a success.





bruschetta

ingredients:
one long stick of crusty bread
olive oil
tomatoes
basil
parsley
red onion
salt
pepper

method

I don't think measurements are strictly required in this instance, as your bread stick could be ridiculously long, you might like lots of red onion, etc. But in general:

Slice the bread into rounds, brush with olive oil, and bake at 150C for 15 minutes. Meanwhile, as your kitchen is filling with lovely bread-baking smells, dice the tomato and red onion, and combine with shredded basil, shredded parsley, a dash or two of salt and pepper, and a little extra olive oil. Leave to sit, and when the bread is crisp , dollop the tomato mixture on top. Serve as soon as possible.