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Your Bruchetta is not My Bruchetta

Well, it’s November and my coaching season is over.  It’s rather bitter sweet.  I love coaching the kids (middle school football) and the impact I can have on them.  It takes a lot of time and energy each and every day.  11-12 hour days can be very tiring so there is not a lot of time to be creative while cooking.  So, we had a birthday party to give over the weekend and decided to have hours ‘d vours instead of a dinner.  One of the things wifey always liked was bruchetta.  She found a bruchetta recipe at allrecipes.com and wanted to try it.  Well, she wanted to taste it.  So I looked at the recipe and changed it (like I always do) and we had it.  I had never made bruchetta before, so I had at it!

Ingredients:

1 loaf of French baguette bread – make sure the bread is wide enough to hold the topping

6 Roma tomatoes

1/3 cup rough chopped sundried tomatoes packed in olive oil

1/4 cup chopped fresh basil

2 1/2 tsp balsamic vinegar

1/3 cup olive oil

6 cloves garlic – chopped

1 – 1 1/2 cups shredded mozzarella cheese

1/2 cup Parmesan cheese

Set oven to high broil and allow to heat.  Cut the bread into 3/4 to 1 inch slices and place on a baking sheet.  Broil the bread until toasted on top and remove.  Chop the roma tomatoes and place into mixing bowl.  Add the sun dried tomato, garlic and, basil.  In a separate bowl, place balsamic vinegar and slowly wisk in the olive oil to emulsify.  Pour olive oil – vinegar mixture over the tomato mixture and stir.  Let the mixture sit for at least ten minutes.  Spoon the mixture on the toasted bread and top with mozzarella  and Parmesan cheese.  Broil until cheese is melted and serve.

Very yummy.  The mix of the flavors all complemented each other very well.  The sweetness of the balsamic meshed well with basil while the oil blended everything into one great flavor.  Enjoy with medium red like a merlot or chianti.

One last thing.  There was a lot of bruchetta left.  Maybe my bread was too narrow or I cut it way too thick, but I only used about 1/2 of the mixture.  The left over tasted great on a woven wheat cracker like Kashi’s Heart to Heart or Triscuit crackers.  I also tried some other treats with the leftovers, but that’s for another post.


MMMMMMM . . . . Food Good

Well, I’ve finally been shamed into starting a blog.  I thought long and hard (ok, maybe not hard) about my new blog.  I thought since I enjoy cooking and, more importantly, eating good food, it might be a way to share some of my experimentation with you all.   I wanted to name it some sort of grunting and pointing (like the old “Home Improvement” show with Tim Allen), but I couldn’t find a way to show that in the title.  So . . .  caveman speak was a good second option.  I cook all sorts of food and pair it with all sorts of drinks.  I may even attempt to talk about some of the wine and beer I try (remember, I said attempt).  If you get a little daring, you may even try to make some of what you read here.  Just remember that I am an amateur!  So, in the words of Dave Matthews  “Eat, Drink, and Be Merry – For Tomorrow We Die.”