Journey with Germani “Bruschetta”

Posted by Bruce on July 04, 2017
Journey with Germani

Hey all!

Happy summer!

It’s that time of year that I like to keep my meals a little simpler. It’s not the time for heavy stews and curries to heat your home up further! I know a lot of us, like myself, don’t have air conditioning at home and are looking for simple meals that won’t take too much time in the kitchen.

I suggest making some bruschetta and salad, great to be enjoyed with a glass of crisp wine (perhaps some Pinot Grigio) or some sparkling juice (I’m slightly obsessed with grapefruit juice and club soda).

For the bruschetta, dice up a couple of Roma or small tomatoes, mince a clove of garlic, and use a splash of olive oil. Mix these in a bowl and add some salt, pepper and oregano/basil.

Pre heat the oven to 350 degrees.

Next slice some French or Ciabatta bread. I tend to have the slices be about an inch thick and a around the size of my palm. You have the choice to make circular or more rectangular slices, depends on whatever you prefer and/or the bread that you are using.

Arrange your slices on a tray. Use a spoon (and your fingers) to load your bread slices with your tomato mixture. If you like cheesy bruschetta, you can top them with some grated mozzarella/cheddar or some crumbled feta.

Once the oven is ready, pop your tray in for about 5 minutes.

When the cheese is melted and/or the bread has a good crunch to it, your bruschetta are ready to eat! Careful, they will be a bit hot right out of the oven.

I suggest having a couple of slices of bruschetta with a spinach, pear and cheese/nut salad. Simply take some baby spinach and top it with slices of pear and gouda (or white cheddar, or some walnuts) and add a splash of lemon juice.

My mother would make meals like this in the summer, it kept dinner easy and created more free time to be outside and enjoy the sunshine!

Cheers! I hope everyone had a happy pride and will have a fun July!

Sarah Germani for Bruce in the City

Edited by Mary Ellen Monk


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