|Our boy, Earl, posing in a pile of leaves last fall. |
As long as he's in the back of a pick-up, he's happy!
I was going to harvest then dig up the basil for the last time today, but my husband suggested we hold out until the first frost. I have more pesto in my freezer than I know what to do with and I'm getting tired of the process. We have been enjoying fresh basil in a lot of dishes, and on our pizza, so I decided to leave the pots alone for now and we'll see how much longer we can grow herbs.
My mother in law has a counter full of ripe tomatoes, and my little cherry tomatoes came on all at once. Since it's cool enough to bake bread, I figured I'd bake up a crusty loaf and make some Bruschetta.
Now, I thought Bruschetta was always topped with a tomato-basil mixture, but I did a quick look on Wikipedia (I know, not the most worthy of informants) and found this definition:
Bruschetta (Italian pronunciation: [brusˈketta] is a hearty appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer.
(JJ if you want to weigh in on this, please do!)
I don't really have a recipe for this, but there are plenty on the internet. It's just one of those things that if you know what you like, you'll figure out how much of each ingredient to use.
I start with a mixture of tomatoes - cut in small pieces and seeded. I like to use a variety if I have them - I add in cherry tomatoes or the yellow pear tomatoes for a festive look. Then I chop fresh basil leaves, add a small drizzle of olive oil, some salt and course ground pepper.
|Crusty artisan bread hot from the oven!|
Top the garlic/toasted bread with the tomato mixture and just smile to yourself. It's such a nice way to take advantage of the end of summer abundance. I always savor it - I know how much snow and freezing temps I'll have to endure before I see and taste another blood-red tomato again.
|This is clearly an internet photo - I can never leave my|
bruschetta alone long enough to take its picture!