So this week we’ve got a house guest (or a room guest more accurately – given the size of our place) and we’ve been doing a lot of eating out. Tonight we had some sushi and wandered around a few of the great local markets. Home and safely ensconced in our warm little abode thoughts ran to what we might like for dinner/late night snack. Pizza was an idea but then I thought – I’ve already done pizza – what the hell else can I make that we like – that’s easy – tasty – and quick. Calzones! That’s what. I like me a calzone, and a simple one at that. It needn’t be stuffed with chicken or meats and peppers and all manner of things. How about some dough, cheese, and sauce. That sounds mighty tasty all by itself. So let’s get to it.
For a long time I shied away from bruschetta. I had some sort of fear about uncooked tomatoes. Not sure where I was going with that but I’m happy to say it’s been over for quite a while. One day I said to myself “Hey – this is bread” and it’s all been roses since.
Perhaps not all roses. I’ve had bad bruschetta foisted upon me on more than one occasion and it’s infuriating, especially since it’s not hard to make a good one. So simple and pure is this appetizer (or meal if you’re like me); bad ingredients and an uncaring hand in the kitchen are really the only spots you can place blame. A shame then. Why bother?
Bruschetta can be a great many things. In its simplest form bruschetta is bread, lightly coated with olive oil, toasted over coals, rubbed down with raw garlic, and coated lightly with cracked pepper and salt. That sounds devastatingly good. Variations on the theme include chopped onions, herbs, beans, and tomatoes. The recipe that evolved below is fairly similar to what you’ll get in most Italian restaurants when you place an order. Continue reading