I came down with a terrible cold on Sunday. Just bam it hit me, and I got the lot; sore throat, runny nose, fever… At least it broke out quickly and the recovery seem pretty quick as well. Fever is gone, I’m back at work and my taste sensation has come back as well. Yay!
Before this hit me, on Friday we had a lovely little basil-themed dinner. It just happened like that and it was really nice! We had one of my favourite starters to begin with – bruschetta. It is best this time of year when the tomatoes taste like they should, full of sun and happiness. Paired with lots of basil, some garlic and nice crusty bread this is a winner every time. I just wanted to remind you of that.
6 largeish pieces of ciabatta
4-6 medium tomatoes
a handful of basil, finely chopped
2 tbsp olive oil
1 garlic clove, pressed
Chop the tomatoes wuite finely and put it into a sieve to get rid of the excess water. Transfer to a bowl, add basil, pressed garlic, olive oil and spices.
Place the bread pieces on an oven tray and pour garlic on them. Rub the recently used garlic press over the bread to give it a hint of garlic. Roast in 200C oven for about 5 minutes (or until crusty on top).
Place generous spoonfuls of the tomato mixture on each piece of bread. Serve immediately – with napkins.