Yeah, I'm going to brag on the backyard. Everything in these photos came from out of our own dirt! Even the onions. Derived from the Italian word bruscare, which means "to toast," this is one of my favorite antipasto dishes. I was also rather tired of salsa. I never dreamed my tomato and jalapeno plants would produce so much.
To make this dish, I peeled the tomatoes and chopped everything up. The herbs are basil and parsley. Dumped it in a bowl with a little olive oil and about 2 teaspoons of plain white vinegar to help the flavors bloom. Take some Italian or French bread, brush with olive oil and cracked pepper, toast or better yet- grill it, and you'll have one tasty antipasto.
To make this dish, I peeled the tomatoes and chopped everything up. The herbs are basil and parsley. Dumped it in a bowl with a little olive oil and about 2 teaspoons of plain white vinegar to help the flavors bloom. Take some Italian or French bread, brush with olive oil and cracked pepper, toast or better yet- grill it, and you'll have one tasty antipasto.
Tonight's supper menu? Grilled steaks, curried rice noodles, and bruschetta on grilled toast with Dyed in the Wool South Island New Zealand Pinot Noir and mojitos. For dessert: dark chocolate pound cake or lemon bars with blueberries.
1 comments:
Those tomatoes look so beautiful and tasty! Nothing beats fresh ones!
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