BRUSCHETTA today

mensplace · August 8, 2017

I have had so many tomato sandwiches, sliced tomatoes, chili, and so many other quick meals designed around using our tomatoes, but today for lunch comes my favorite ,,, good bruschetta. Yesterday, we picked up a good French baguette from California and the olive oil. I'm probably one of the few who do not care for Balsamic vinegar, so I'll have to come up with and alternative. The basil and parsley will come from my herb garden. That only leaves the garlic and Vidalia onion.

Unfortunately, the garlic will come out of a jar. Wish there were a nutty, rich , sweet version of garlic without the cloying, biting flavor of any available here.

I think I will use a medley of different tomatoes. I'm too cheap to pay over five dollars for a tiny chunk of fresh parmesan, so will use a substitute. I would use a touch of olives, but then the wife would not touch it. This will be my lunch. Lately, either the tomato sandwich or a salad has been lunch, so this will be a pleasant change with a LOT of flavor nuances.

I'm thinking of first rubbing garlic on the bread with a touch of olive oil before doing a light bit of toasting before adding the tomato mixture, which will be done in advance and allowed to marinate and cool. Ideas?

August 8, 2017	#1
mensplace Tomatovillian™ Join Date: Dec 2009 Location: USA Posts: 1,013	BRUSCHETTA today I have had so many tomato sandwiches, sliced tomatoes, chili, and so many other quick meals designed around using our tomatoes, but today for lunch comes my favorite ,,, good bruschetta. Yesterday, we picked up a good French baguette from California and the olive oil. I'm probably one of the few who do not care for Balsamic vinegar, so I'll have to come up with and alternative. The basil and parsley will come from my herb garden. That only leaves the garlic and Vidalia onion. Unfortunately, the garlic will come out of a jar. Wish there were a nutty, rich , sweet version of garlic without the cloying, biting flavor of any available here. I think I will use a medley of different tomatoes. I'm too cheap to pay over five dollars for a tiny chunk of fresh parmesan, so will use a substitute. I would use a touch of olives, but then the wife would not touch it. This will be my lunch. Lately, either the tomato sandwich or a salad has been lunch, so this will be a pleasant change with a LOT of flavor nuances. I'm thinking of first rubbing garlic on the bread with a touch of olive oil before doing a light bit of toasting before adding the tomato mixture, which will be done in advance and allowed to marinate and cool. Ideas?