Who loves bruschetta?
Turns out, everyone. I hosted the most recent LUPEC meeting, La Bella Italia, based on drinks and food that I enjoyed on a trip to Italy this summer. Though the drinks were fairly popular (and I will be posting about them in the next few weeks), the night’s clear winner was the bruschetta. Here’s how I did it. The mix: 1 28 oz can chopped tomatoes 1 oz package fresh basil 4 cloves of garlic ~3 tablespoons olive oil ~ 1/2 – 3/4 teaspoon sea salt (the kind you would put in a salt grinder – large crystals) First, I drained the tomatoes thoroughly in a colander. While this was going on, I threw the basil, garlic, and sea salt in the food processor together and processed it till everything was all chopped up into teeny tiny little bits – 30 seconds? I added the olive oil, and reprocessed for a few seconds. Post-olive oil, I added the tomatoes and reprocessed in pulses for a second at a time, just enough to chop the chunks a little smaller but not enough to puree it. It all sat and married t
