Hello and Ciao! I'm embarrassed to say it has been a while (again) since I've blogged but since I have been thinking about it a lot lately - I'm taking the proverbial stab once again!
Since the beginning of March my husband, son and I have been living in Umbria, Italy. There are many stories to share, but since I'm all about the food (and this blog is too) I will wet our palate with a simple dish I made for lunch.
Bruschetta
Ingredients:
Four slices of Schar gluten free bread
Good quality olive oil
Four vine ripe tomatoes
A few sprigs of fresh basil
One garlic clove
Salt
Chop the tomatoes into bite size pieces, mince garlic and basil. Mix in a bowl with olive oil and salt to taste. Drizzle olive oil on the bread. In a 250°F oven, toast bread to your liking. Remove bread, place on a plate and top each with a slice of thick fresh mozzarella. Lastly, divide bruschetta between the four pieces.
Since there are so few ingredients - choose the best! Each flavor will pop and your palate will thank you. Serve with a side salad of Romaine lettuce, shaved fennel and toasted pine nuts.
Tutto bene!!
Since the beginning of March my husband, son and I have been living in Umbria, Italy. There are many stories to share, but since I'm all about the food (and this blog is too) I will wet our palate with a simple dish I made for lunch.
Bruschetta
Ingredients:
Four slices of Schar gluten free bread
Good quality olive oil
Four vine ripe tomatoes
A few sprigs of fresh basil
One garlic clove
Salt
Chop the tomatoes into bite size pieces, mince garlic and basil. Mix in a bowl with olive oil and salt to taste. Drizzle olive oil on the bread. In a 250°F oven, toast bread to your liking. Remove bread, place on a plate and top each with a slice of thick fresh mozzarella. Lastly, divide bruschetta between the four pieces.
Since there are so few ingredients - choose the best! Each flavor will pop and your palate will thank you. Serve with a side salad of Romaine lettuce, shaved fennel and toasted pine nuts.
Tutto bene!!
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