Monday, June 25, 2012

don't call it a comeback

Given the hard realities of the last year and the
overall difficulty getting back into the swing of things as I know it,
cooking and baking have been a rather low priority, especially
trying new things.

Now, with John almost home and
the summer really kicking in,
I ended up getting excited about cooking something tasty.

I know - it's been a while, and
wouldn't you know -
I'm-a gonna post a picture
of a little dish I thought up today.

Caprese Bruschetta

Tomato topping: 2 handfuls of tomatoes go into a small sauce pot that has been drizzled with olive oil.  Salt and pepper the tomatoes, drizzle a little more oil on the tomatoes and cover with a lid.  Saute on medium heat. 
Once the tomatoes start to "pop" (you'll hear the steam coming out of them - 5 or 6 minutes), take a wooden spoon or a skimmer and squish all of the tomatoes until they are popped.  Add a clove or two of minced garlic (the amount depends on whether you like garlic a lot). 
Turn up the heat to medium-high, and let the mixture reduce so a saucy consistency.  Take it off the heat, add chopped basil & grated Parmesan, 2-4 tablespoons each, depending on your liking.  Taste and add salt and pepper as needed.

Italian Bread: slice, spread on olive oil, toast under a broiler, don't walk away from said broiler.

Mozzarella Cheese:  Slice two 1/4 inch thick pieces of mozz.  Cut both in half and squish until they are thin. 

Assembly: Place a piece of mozzarella onto each piece of bread.  Spoon the tomato mixture proportionately onto the bread and cheese.  Put the bruschetta onto a plate, place the plate near a window, take a picture with your phone, and enjoy.

Want normal-shaped bread? Don't walk away from the broiler. :) 

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