Bruschetta

In light of having a few weeks before I start my job as a Suit, I’ve had a lot of time of my hands. To my surprise, I’ve been quite busy. Our engagement certainly created quite the commotion in my life, what with all the time spent talking with friends, wondering how I’ll plan a wedding and, well, staring at my hand. One thing I’ve discovered is that if I thought I couldn’t be a full-time Apron before, these last few weeks have confirmed that truth. I turn it into a job – complete with detailed to-do lists – and manage to stress myself out over the most mundane tasks. To say the least, I’m looking forward to stressing over more intellectually-challenging responsibilities.

Summer ending means that tomatoes are almost out of season. To take advantage of these last few weeks, I made one of my favorite appetizers, bruschetta. Bruschetta is great for serving at parties, but also great as a simple appetizer on a weeknight or as a topping to flavor up a boring fish or chicken dinner.

Recipe adapted from The Little Kitchen that Could

Cost: Under $10

Musical Inspiration: Lungs by Florence + the Machine; great inspiration – I was jumping around the kitchen

Time: Under 20 minutes

Serving size: 2 – Since it’s just Andrew and me tonight, I dwindled down this recipe to serve just two, but double, quadruple, even decuple for a larger gathering

Wine pairing: Francis Coppola Pinot Grigio

• 1 tomato
• handful of fresh basil leaves
• quarter of a white onion
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1 teaspoon of olive oil, plus a little more for brushing on the bread
• 2 slices of bread- I intended to do crostini-type bruschettas but Andrew came home with a loaf of bread instead of a french baguette. Oh well.
• 1 garlic clove

Step 3: I picked a handful of basil leaves from my, sigh, dying basil plant and chopped them up. I’m hoping that if I keep watering it, it’ll come back to life, or at least re-grow.