Each passing day on the ol’ blog is a learning experience. Originally, Elana and I had intended to treat the blog as a smorgasbord for all things food related; reviewing restaurants, posting recipes, and starring in videos – with the only common denominators being enthusiasm and honesty. There was not necessarily a real theme or concentration as to what we would feature. You were just to trust our homegrown taste buds on various food related topics.
Much to our surprise, a decent amount of people actually read this thing. Well, thanks for peepin’ the posts, peeps (hehe). And, in order to take this blog to the next level, we feel it is appropriate to narrow the focus a bit. An Italian focus. I mean, that is the type of food we were raised on, experiment with most frequently, and eat too much of.
So what does this mean? Well, like many things we do here on the blog, the focus will be an experiment of indefinite duration and potential debate. But generally it will mean this: most of the restaurants we will review will be Italian or Italian influenced. Our recipes and videos, will predominantly forward Italian dishes and ideas. In fact, even the blog, is going to be written in Italian. Comprende, amigo?
But lovers of food we are above all. So we will still make occasional room for posts that are outside the scope. However, according to my father (“The Box”) all foods (and generally everything else) on this planet are a derivation of some sort of Italian influence. So, technically, even if our posts do, in fact, stray from the Boot’s roots, perhaps we are not straying at all… naw mean? No? Care to debate the topic with this man?
We didn’t think so.
Elana here (that was John above, if you hadn’t guessed). In keeping with this new focus, we are starting off with a very basic, Italian 101 recipe: bruschetta. I’ve talked a lot about brushcettas, but I’ve never offered you the simplest, most basic and potentially most satisfying combination: Tomato and Basil Bruschetta. Here it is:
What You Need:
Tomatoes (4 nice plum ones, or a basket of the cherry variety)
Extra virgin olive oil (as much as you like, but you really only need a drizzle or three)
Sea salt (to taste)
Fresh basil (chopped)
Loaf of Italian bread cut into slices
What To Do:
First, fire up your broiler. Place your bread slices on a cookie sheet and drizzle with olive oil. Place the cookie sheet with bread in the broiler and toast for about 1-2 minutes on each side (don’t forget to flip!). Make sure you keep an eye on the toasting process, because that broiler heats things up mighty fast, and I have pulled too many charred bread remains from its fire-y depths because I can’t seem to remember that I put them in there in the first place. But you are waaaaaay smarter. Let’s hope.
Chop up your tomatoes and put them in a bowl. Drizzle with a healthy dollop of olive oil, sprinkle with sea salt to taste, and decorate with chopped, fresh basil. It really must be fresh. I can’t stress that enough.
Once your toasts are toasted, line them up on a nice platter and using a spoon, heap generous amount of the tomato mixture on top of the toast. Serve immediately. Bene?