Tuesday, August 23, 2011

Jeff's bruschetta

Jeff's bruschetta by Lucy Mercer/A Cook and Her Books

My neighbor Jeff is a foodie. A man who truly enjoys getting in the kitchen and creating. One of the best things about being neighbors with and his family is that they will invite us over for dinner and feed us well. A second perk is that he shares recipes. He couldn't wait to tell me this one and when he did, I couldn't wait to make it. A simple little app using the best summer tomatoes you can find.

This is an informal recipe, so you'll just have to follow your instincts in the kitchen:

1. Assemble a baguette, a lemon, ricotta (whole milk's the way to go here, but if you all you have is low-fat, that'll work), a ripe tomato or two or three, some fresh basil and some fresh oregano, salt and pepper.

2. Take a baguette, slice it into thin rounds. If you're grilling, place slices on the grill long enough to get lovely grill marks. If you're indoors, toast the slices for a few minutes, just to crisp them up.

3. Stir together some ricotta, say about a 1/2 cup and add the zest of 1/2 the lemon. Stir in some chopped fresh oregano. Season with salt and freshly cracked black pepper.

4. Chop the tomato(es) and stir in some chopped basil, salt and pepper. I'm the kind of person who would add minced garlic at this point.

5. Top the grilled bread slices with a shmear of ricotta mixture and a spoonful of the tomato mixture. Garnish with a pinch of whole basil leaves.

And that's it! Make some extras and invite your neighbors over!

1 comment:

Unknown said...

Bruschetta is always perfect in the summertime. I love anything that can make use of the garden's abundance and fresh bread.