I made bruschetta for a dinner party earlier this week. I used a recipe that our long-time family friend Ray shared with me. The ingredients are the same as his, but I'm sure I have modified relative quantities over the years:
6 big ripe tomatoes, peeled, seeded, chopped
1 bunch fresh basil, chopped
1 T minced garlic
1/4 cup olive oil
1/4 cup red wine vinegar
dash of salt
1 baguette, sliced
Combine everything but the baguette. Let sit for a while (minutes, hours, days). This is a no-cook sauce! Ray puts this on freshly cooked pasta (indeed, he probably puts it on freshly
made pasta). But if you put it on baguette slices, you have bruschetta. If you are ambitious, you can dip each piece of bread in a little bowl of olive oil and toast for about 5-6 minutes; then put the tomato sauce on it.
My dinner hosts asked where I got the tomatoes: "From the salmonella farm, where else?" The good news for Montana: We haven't had a single reported case of salmonella since the 'outbreak' began. Bring the tomatoes back!
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