Who loves bruschetta?

21 Nov

Turns out, everyone.

I hosted the most recent LUPEC meeting, La Bella Italia, based on drinks and food that I enjoyed on a trip to Italy this summer.  Though the drinks were fairly popular (and I will be posting about them in the next few weeks), the night’s clear winner was the bruschetta.

Here’s how I did it.

The mix:

1 28 oz can chopped tomatoes

1 oz package fresh basil

4 cloves of garlic

~3 tablespoons olive oil

~ 1/2 – 3/4 teaspoon sea salt (the kind you would put in a salt grinder – large crystals)

First, I drained the tomatoes thoroughly in a colander.  While this was going on, I threw the basil, garlic, and sea salt in the food processor together and processed it till everything was all chopped up into teeny tiny little bits – 30 seconds?  I added the olive oil, and reprocessed for a few seconds.

Post-olive oil, I added the tomatoes and reprocessed in pulses for a second at a time, just enough to chop the chunks a little smaller but not enough to puree it. It all sat and married together for a while, then was served on slices of baguette that were lightly toasted and rubbed with raw garlic.


Totally not mine, but basically what it looked like.

Totally not mine, but basically what it looked like.


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