Do you remember that moment in Julie & Juliet when Julie is venting about her friends, and fiercely turnning browning slices of baguette in her fry pan? She then brings to the table the most amazing looking tomato-topped bruschetta…which her husband devours and then springs forth the idea for her to start a blog about food. I think that meal looks more amazing than most of the other dishes that she whips up as she cooks through The Art. It’s the one I crave. So, I thought I’d try it out. Sliced asiago baguette+ butter+two types of heirloom tomatoes+olive oil +salt+pepper= deliciousness of a new level.The meal rounded out well with a simple wild arugula and goat cheese salad with red onion vinagarette. Give it a try. You will not be dissapointed.
Tomato Bruschetta
1″ slices of fresh baguette, buttered on both sides
1 large roma tomato
1 large yellow tomato
2 teaspoons olive oil
fresh ground salt and pepper to taste
Heat frying pan to medium heat and arrange buttered bread in pan. Toast 1-2 minutes or until lightly browned. Turn fiercely. Dice tomatoes and add olive oil. Toss gently with salt and pepper to coat, and pile onto toast slices.
Red Onion Vinaigrette
1/2 small red onion
1 tablesopoon dijon mustard
1/2 cup balsalmic vinegar
1 1/2 cups olive oil
Puree red onion in a food processor. Add mustard and vinegar. Slowly add oil to the processor and whip until slightly creamy. Drizzle over Wild Arugula and crumbled goat cheese.
