I could live off of this and Pinot Grigio for the rest of my life. Well not really. I would miss Bordeaux too much! But it sounds pretty gosh darn good right about now.
Here’s a simple yet out-of-this world recipe for bruschetta. I highly recommend this with a glass of your favorite Italian white wine (including sparkling). Picture me waving my right hand in the air like an Italian when I scream “Delizioso!”
Bruschetta (pronounced “bru-sketta”)
• Slices of the freshest crusty bread you can get your hands on, such as ciabatta
• Ripe tomatoes (cherry or grape tomatoes are great)
• Freshly basil leaves
• Extra virgin olive oil
• clove of raw garlic (optional)
Prepare the tomatoes first by chopping into similar sized pieces and tossing in a bowl with sea salt and a generous slosh of extra virgin olive oil. Set aside for at least 10-15 minutes to allow everything to marinate.
Meanwhile grill your bread if you happen to have the barbeque on or broil in your oven on high for 2-3 minutes *until crispy.
If you are using the garlic, rub the clove over the hot toasted bread. Top with the chopped tomatoes and freshly torn basil add another drizzle of E.V.O.