Bruschetta

I seem to be uninspired to rant these days. Perhaps trying to pastor THREE churches has something to do with it.  Ah but there IS always food.

I don't like raw tomatoes.  The tomatoes I grow in my garden are the paste variety and I cook them into a sauce and can them.  I think next year I will grow grape tomatoes to make bruschetta.

The best bruschetta is served at Romano's Macaroni Grill Italian Mediterranean Restaurant

Mostly I say that because I like that they serve big slices of shaved Parmesan cheese on top.  Of course MY brucschetta is the best.  This is what I do to raw tomatoes so that I will eat them:

2 Cup  Grape Tomatoes  -- fresh, diced.  This is rather labor intensive.  
3 Cloves Garlic,  diced
2 Tbl or so of Olive Oil
A little sugar
1 Tbl or so of Balsamic Vinegar
A few leaves of Fresh Basil, cut up
a little course salt
 French bread

Mix this all up in a bow.  Let it sit and marry for a few hours or if you are like me and can't wait, eat right away.


Slice the bread and butter it.  (it's better with REAL butter).  You can toast it in the toaster oven.  Or grill it.  Tonight I used my son's George Foreman Grill.  That worked really well.

 
Spoon the tomato mixture on the bread, drizzle the juice over the bread.  Top it with shaved Parmesan cheese - You can buy that now in containers or you can buy a hunk of Parmesan cheese and slice with a peeler.   Do not even TALK to me if you want to use that stuff in a can.
 
It's really wonderful.

Once I posted this recipe in a gardener's group and someone said she didn't use olive oil or sugar.  Or cheese.  Like she was so healthy.  Puleeze.  A little sugar to cut the bitter of the tomato (which is what I don't like) won't hurt.   And olive oil is good for you.   Everything in moderation.  And real food is always good.