Wednesday, August 04, 2004

Bruschetta al Pomodoro with Mozzarella

Summer is complete only when you've feasted on garlicky Italian bruschetta freshly made from the bumper seasonal crop of tomatoes. I made a big bowl last Sunday afternoon, and the three of us savored every morsel. Here's my recipe....finely chop 8 to 10 Roma tomatoes, and combine with 5 chopped leaves of fresh basil, 1 tbsp olive or canola oil, 2 oz minced garlic, 1 tbsp of dried oregano, a liberal sprinkle of lemon pepper, and a touch of garlic salt to taste. Let the bruschetta sit for 15 minutes before serving on toast rounds.

We're having it again this evening for a light dinner, served on Musso's Oven-Baked Cheese & Garlic Toast ("made today in an old-fashioned Italian way") with slices of mozzarella and small omelettes. Imagine how good this recipe is.....Andrea is skipping her weekly church pool party to share in it while watching the Anaheim Angels game.

Now that's what I call a cooking compliment!

No comments: