From: sinster
Date: Thu, 29 Jun 2000 20:14:43 -0700 (PDT)
A great snack recipe that Rootcause taught me is Bruscetta:
lightly toast some slices of french bread. Sautee garlic in a bunch
of olive oil, and spread over the top of the bread. Sprinkle a little
salt and pepper on top.
Very tasty.
From: evel aka matt
Date: Thu, 29 Jun 2000 21:33:26 -0700
er...um... ..Whenever i've had bruschetta, everywhere from cafes Rome
to the Olive Garden, it has always had tomatoes on it. The bread usually
changes from place to place, ranging from either a mini-pizza dough type
bread to french bread, and it usually, not always has olive oil and garlic,
but the one constant has always been diced tomatoes. Perhaps its a
different bruschetta?
---
evel aka matt
From: christopher james
Date: Fri, 30 Jun 2000 10:10:39 -0400
matt, causing spontaneous salivation, commented:
>er...um... ..Whenever i've had bruschetta, everywhere from cafes Rome
>to the Olive Garden, it has always had tomatoes on it. The bread usually
>changes from place to place, ranging from either a mini-pizza dough type
>bread to french bread, and it usually, not always has olive oil and garlic,
>but the one constant has always been diced tomatoes. Perhaps its a
>different bruschetta?
bruschetta--basically, one wants to top toasted bread with good olive
oil, garlic and s&p, as noted above. although, most people use fresh
tomato as well. personally i enjoy it with tomatoes and calamata olives
rough chopped with some fresh herbs--e.g. oregano, basil or sage and
finished with a touch of Locatelli (Romano)cheese. if i am feeling
particularly "zesty" i'll add some lemon zest and a squeeze of lemon
juice. it is a nice way to utilize the previous day's fresh bread. a good
ciabatta or sourdough--i envy those out in SFO; the water out there is the
greatest for the bread--works nicely.
--christopher
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