The Internet has informed me that it now has its own calendar.
Monday is now Man Crush Monday, followed by Transformation Tuesday (which sounds like something on the liturgical calendar), Way Back Wednesday, Throwback Thursday, and Flashback Friday.
(As far as I can tell, the last three are identical.)
Nobody seems to know what to do with Saturday, and Sunday is split between the Selfie Sunday camp, the Sunday Funday adherents, and the Sinday people.
This bruschetta belongs to none of those camps. It lacks both sentience and opposable thumbs, so it can’t take selfies. It’s pretty fun, but on a small scale. And if you buy the ingredients from local businesses and don’t go overboard on the olive oil, there’s nothing terribly sinful about it.
I propose that we make up a new designation: Seasonal Sunday. It’ll be dedicated to supporting local farmers and restauranteurs in their mission to supply fruits and vegetables with a short transportation chain. I have a nice long rant about this, but I already said most of it in this post, and Barbara Kingsolver said it better in Animal, Vegetable, Miracle, so I’ll get out of the way and let this bruschetta speak for itself.
I first made this in the summer of 2011. I had just returned from ten months in Poland, and I was working at my university while I waited for classes to begin again. I lived in a cavernous cinder-block house that was nice and cool in summer (and turned out to stay that way in winter).
If you remember my story about 2011 being the Summer of Harry Potter, you’ll already know that this same summer featured quite a lot of cooking, so when my boss gave me a bowl of various tiny tomatoes from her garden, I knew exactly what I was going to do with them: make bruschetta. There were cherry tomatoes, and grape tomatoes, and pear-shaped yellow tomatoes, and some beautiful orange globes that I called Golden Snitches. They were tasty enough on their own, but once chopped roughly and tossed with extra-virgin olive oil, pressed garlic, and fresh basil, they were even more delicious on buttered toast.
Incidentally, how do you say “bruschetta”? Is the “ch” a “k” sound or a “sh” sound for you? I’ve heard it both ways. I’ve said it both ways. When I’ve said it one way, I’ve been informed firmly that the other way is right. I’m beginning to think it’s either a regional variation or a method of distinguishing between civilians and the members of a secret society.
- 3 c. small tomatoes
- 3–4 cloves garlic
- 3–4 T. extra-virgin olive oil
- 1/3 c. fresh basil leaves
- salt and pepper to taste
- 1 T. balsamic vinegar (optional)
- 1 sourdough baguette
- 5–6 T. butter
- Halve tomatoes to release juices.
- Mince garlic and chiffonade basil.
- Combine all ingredients except baguette and butter in large bowl. Stir well. Let sit 5 minutes to combine flavours.
- Slice baguette into one-inch pieces. Leave raw or toast under golden brown. Spread with butter.
- Spoon tomato mixture onto bread. Enjoy as appetizer or snack.
Photo credits: Beach selfie from laura6 on Pixabay.