Bruschetta
This is an classic Italian starter, it combines the sweet, salty, velvety smooth tomato mixture and crunchy Italian bread toast. Good aged balsamic is very important. If you do not want to spend a min.of $30.00, look for a balsamic glaze at your Italian import store. You could also take a bottle of balsamic in a saucepan and add ½ cup of brown sugar and cook down until ½ liquid. Warning: the fumes from boiling vinegar can be annoying.
4 slices firm Italian bread
Extra virgin olive oil
Fresh garlic clove
1 cup diced tomato, firm but ripe
½ cup pitted, diced calamata olives
Tsp. capers
4 fresh basil leaves, chopped
Grana Padano cheese, sliced thin
aged balsamic, should be thick enough to hold a thin stream
In a non-reactive bowl mix tomato, olives, capers, basil. Season with sea salt and cracked black pepper. Put aside
Take the bread and drizzle with olive oil. Heat a large cast iron skillet till smoking. Lay the bread in the pan and weigh it down with another pan or steak weight for 1 min. flip over and repeat. When cooled a little take a large garlic clove, cut the tip off and rub both sides of toast. Top with tomato mixture, Grana slices and drizzle with balsamic.
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