Monday, August 31, 2009

Tomato Basil Bruschetta

This was made for my haircutting sister. Caitlyn does my hair and I like to compensate her in food. Like chocolate cookies and bruschetta. She did my hair last week and I do have to say it is pretty rad. I keep my locks long and dark brown. Ethan likes it that way. But because I felt the sudden need to bust out of the mother-of-two mold, I had Caitlyn add midnight blue streaks through out my hair. They are subtle and you can't see them on top, only underneath. So it's a little "Hey, I am a mom, but would like to think I am living on the edge" type of color job. I just needed something that wasn't an A-line and that wasn't what Sister So-And-So was going to have at church. And sure enough, I get all sorts of feisty looks from people. But Son One LOVES it and so does my husband and that is all that matters.


It took us three tries to get the right blue. The first two were at the salon and the third was at home. To wash the third blue out, I just took a shower. And wow, what a number that did. I was blue and so was my shower. I yelled for Ethan to come see and he said, as blue dripped down my bosoms, "You look like you murdered a smurf". And boy did I.


This is an essential bruschetta recipe. This is a lot like the guacamole in that is it very simple, fresh foods producing great flavor.



1 loaf French bread or baguette
6 medium tomatoes, chopped
20 basil leaves, minced
1 tsp kosher salt
1 tsp balsamic vinegar
3 garlic cloves, minced
2 Tbsp good olive oil, plus more for brushing on bread (by good I mean the nicest extra virgin olive oil your store has. And make sure it's extra virgin. We don't want any slutty olive oil around here.)

Turn on the broiler. Slice the bread into 15-20 slices, on an angle. Set the bread slices on a baking sheet. Pour a small amount of olive oil in a bowl and brush oil onto the bread slices with a basting brush. Put under the broiler for 2-3 minutes, until lightly browned. Remove from oven and cool.

In a medium bowl, combine the tomatoes, basil, kosher salt, balsamic vinegar, garlic and 2 Tbsp olive oil. Stir gently until combined.

Spoon mixture onto bread slices. Finish with a light sprinkling of kosher salt.

Served with this: This was lunch. We wolfed it down without a thought as to adding something else to our meal. But it could be an appetizer or a side dish.

21 comments:

meg said...

Glad you went through with the hair and didn't chicken out.

And I want this dish.

rookie cookie said...

I will make it for you this weekend.

crissy said...

Yum! That looks so tasty, I almost ate my screen.

Cheers to blue hair and breaking the blah-blah standard mommy hair mold! (I, myself, have some good chunks of blonde mixed into my recently auburned hair--not as funky as I'd like, but definitely not what is usually seen on a mormon mommy.)
"You look like you killed a smurf" ha ha! That must have been quite the shock. I don't know what I'd do if I turned strange colors in the shower. :)

Gina Lee said...

Wow! I love that you put blue in your hair!
This brushetta sounds divine. I will have to try it. Thanks!

Jessica said...

i'm jealous of the hair. never had the guts myself.

murdered a smurf. good stuff.

Taryn said...

I died my hair purple last year and I got LOTS of stares from the ladies at church. It was fun!

T&C said...

"As blue ran down my boosms" You are capital H-hilarious!

ljkc said...

Here here for BLUE hair!

xo

theincrediblejulk said...

Unfortunately, all I have is slutty olive oil. It start's out virgin (and what would the EXTRA virgin part mean?) but once she meets up w/ garlic or red wine vinegar or lemon juice, that little whore just loses her purity. She mixes it up with EVERYTHING! Tell me, Rookie, how do you keep your Olive Oil chaste? (I'll have to try those methods on my coconut oil, too, because, let me tell you, she's sluttier than the olive oil! And in much kinkier ways!)

cat+tadd said...

Best comment award goes to Errin. "how do you keep your olive oil chaste?" genius.

I do wish we could've nailed the right blue the first time, but had we I wouldn't have had the gleeful pleasure of eating this the day after.

{lindy baker cakes} said...

I'm obsessed with bruschetta. Every time a restaurant has it on the menu I get it. I'm always looking for a good basic recipe. This looks divine. I like to add a little fresh mozzarella. Delish.

Ingrid said...

Very cool hair! Just wait until your boys get older they won't think it so cool! LOL, my boys are hilarious in that they pay very close attention to what I'm wearing.
~ingrid

Barbara Bakes said...

Go girl! I've been wanting to make bruschetta. This sounds perfect!

[Morgan] said...

you are feisty for sure.

murdered a smurf? that's awesome.

Leslie said...

I felt like I had to have bruschetta after seeing "Julie & Julia". The most amazing looking bruschetta...so, I came home and attempted to make some. Oh how I wish you had posted this about two weeks ago! Thanks for the recipe. I hope my next batch turns out as lovely as yours.

Jessica said...

i just caught the slutty olive oil thing. sad i missed it the first time around!

Lea Ann said...

I have a kitchen full and tomatoes and have been enjoying so much bruschetta. Wonderful.

Cafe Johnsonia said...

Ooohhh. I like it. I want to see them in person.

I have a dozen romas sitting on my counter right. (The avocados met their doom in guacamole.) And some jalapenos. Does that tempt you to drive all the way up here? :)

Cafe Johnsonia said...

Ooohhh. I like it. I want to see them in person.

I have a dozen romas sitting on my counter right. (The avocados met their doom in guacamole.) And some jalapenos. Does that tempt you to drive all the way up here? :)

rabidrunner said...

Did you know... that this doesn't show up under "Tomatoes" when I click on recipe index. Just lookin' out for you. Or me. Or us. Whatever.

Amy said...

Do I brush both sides of the bread with olive oil or just one side??