Friday, July 15, 2011
Oh, I have a treat for you today! Emily at The French Hutch is our featured guest "Chef" today! Emily has created not one but a couple of mouth watering recipes to share with us. Thank you Emily for such wonderful recipes and drool worthy photos!
Thank You Diann, I am honored to have my recipe featured at DTL Herbs.
please click here to join Diann at her new blog
Summer months you will always find in my kitchen fresh herbs from my little herb garden and home grown tomatoes from family or friends. My sweet dad always had these growing in a garden in our back yard so its from these fond memories I love and enjoy preparing any recipe using tomatoes. When my sources run out for suppling me with what I feel is a summer staple, I head to the huge farmers market in Birmingham. I know I'll always find tomatoes and most any herb I need there.
I think I started to go apes over bruschetta after my first trip to Roma. We have a favorite restaurant where Jim and I always enjoy dining, I always order the bruschetta as an appetizer, from orders by the waiters who always remember us and tell us what to eat, oh those Italians! In Roma, the bruschetta is different than what we found in Florence and the Tuscan hill towns. Roma offers up its version with chopped tomatoes, basil and thicker bread for the oil and vinegar to soak into, where the Tuscan version uses thiner slices of bread and is more of a finger food. Roma serves bruschetta like a salad and you need your fork and knife. I love both, but it can get a little messy eating as finger food. I like serving it as a first course replacing the salad. Either way, its a summer favorite, a staple you'll find on my menu while the tomatoes are garden fresh and herbs are out of my back yard garden. Ah, the wonderful bounty of summer.
WHAT YOU'LL NEED
FRESH CHOPPED BASIL
FRESH CHOPPED ROSEMARY
CLOVE OF GARLIC / OR SWEET ONION
YOUR FAVORITE FRESH OR DRIED HERB
FRESH CHOPPED AND/OR SLICED TOMATOES
FAVORITE OIL AND VINEGAR
FRESH GROUND SEA SALT AND PEPPER
YOUR FAVORITE BAGUETTE BAKERY BREAD
BEAUTIFUL GARDEN FRESH HERBS
DRIED IF FRESH IS NOT IN SEASON
DRIED BRUSCHETTA HERBS
PURCHASED IN POSITANO
HOME GROWN TOMATOES
GRILL OR TOAST BREAD
A PRETTY FRENCH ROOSTER PLATE
RUB BREAD WITH GARLIC OR ONION
ADD HERBS TO TOMATOES
CHOPPED FOR ROMA BRUSCHETTA
SLICED FOR RUSTIC
TOP BREAD WITH TOMATOES AND HERBS
POUR OIL OVER TOMATOES
AND ONTO PLATE AROUND BREAD
ENJOY YOUR FAVORITE BRUSCHETTA
POSTCARDS FROM ROMA
GEORGIE, JIM, EMILY AND MOUNIR
BRUSCHETTA AT TUDINI'S IN ROMA
THE REAL DEAL
AFTER DINNER DRINKS
TOMATO, FRESH MOZZARELLA AND BASIL SALAD
JUST ADD YOUR FAVORITE OIL, VINEGAR AND HERBS
Really there is no right or wrong way to make bruschetta. I love the two ways presented here, the way I first tried it in Roma. It just doesn't get any better.........CIAO!