Turns out, everyone.
I hosted the most recent LUPEC meeting, La Bella Italia, based on drinks and food that I enjoyed on a trip to Italy this summer. Though the drinks were fairly popular (and I will be posting about them in the next few weeks), the night’s clear winner was the bruschetta.
Here’s how I did it.
The mix:
1 28 oz can chopped tomatoes
1 oz package fresh basil
4 cloves of garlic
~3 tablespoons olive oil
~ 1/2 – 3/4 teaspoon sea salt (the kind you would put in a salt grinder – large crystals)
First, I drained the tomatoes thoroughly in a colander. While this was going on, I threw the basil, garlic, and sea salt in the food processor together and processed it till everything was all chopped up into teeny tiny little bits – 30 seconds? I added the olive oil, and reprocessed for a few seconds.
Post-olive oil, I added the tomatoes and reprocessed in pulses for a second at a time, just enough to chop the chunks a little smaller but not enough to puree it. It all sat and married together for a while, then was served on slices of baguette that were lightly toasted and rubbed with raw garlic.
Buonissimo!
Totally not mine, but basically what it looked like.
