Megan Monday: Wedding week

Monday, June 20, 2011

Megan's wedding is a week from Friday. I cannot believe that this time next week, I will be only hours away from visiting Utah and my dear friend.

In honor of the wedding, I am going to try to post a Megan Monday...ALL WEEK. I cannot promise that I will do one every day, but I will have at least a few, in honor of her upcoming nuptials.

Let's start a countdown with a delightful appetizer, shall we?

This bruschetta recipe is a no fail appetizer for you and the hubby, or a large group of friends. In addition, Megan, keep your eyes peeled for this delicious recipe- it will pop up in some other way in the near future...ahhh, the mystery.

You can easily adapt this recipe for a small or large number of people. Slice the bread and store it until you're ready to use, and make up the tomato mix a day ahead of time, if you wish- easy peasy.
Tomato and Basil Bruschetta
1 loaf crusty bread
6-7 roma tomatoes
10-12 basil leaves
3 cloves garlic
3 T olive oil
1-2T balsamic vinegar
salt and pepper to taste

Preheat oven or grill to 450.
Slice baguette and then cut slices into halves. If you're lucky, you can find a skinny baguette at the store- if you do, use that!
Drizzle bread with olive oil and place in oven or on grill. Cook until golden brown. You want the slices slightly soft in the center. This takes about 5-6 minutes.

Chop tomatoes and throw in a bowl. Roll basil and slice gently. (This is called chiffonade. If you need a tutorial on this, check here.) Mix with tomatoes. Add olive oil, 2 cloves of garlic and salt and pepper to taste.

When bread is cooked and cool enough to touch, rub each bread slice with a garlic clove. This makes the bread exceptionally good!
Arrange bread on a plate and place bowl in the middle. Let guests spoon tomato mix on the bread and enjoy...


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