Sunday, December 2, 2012

Raid the Fridge Bruchetta

I can't remember if I've spilled the beans here yet or not but I'm about 18 weeks pregnant at this point. (Translation - a little over 4 months along) Although I'm not experiencing the "normal" pregnancy symptoms all the books seem to talk about (frankly I feel like I'm totally allergic to pregnancy), I am starting to get a bit more of an appetite. I was hungry this afternoon and my cravings seem to center around things with HUGE flavor and that stay rather healthy.  I think I got lucky on that one. Hopefully the little one feels the same way. Either way, I did some fridge diving and came up with an old favorite I haven't made in quite awhile. It's quick, easy, and requires very little cleanup. These are all big plus signs for me so I'm going to share in case you feel the same. :-) 

Easy Bruchetta

-  Nice thick Italian or French Bread, sliced on the diagonal - my slices ended up being    about 4 inches across - average 2 pieces per person
-  1 clove fresh garlic, smashed and diced
-  1/4 cup finely diced onion
-  8-10 fresh basil leaves (estimate, it's ok), julianned
-  2 nice tomatoes, diced small (this will make about 5-6 slices)
-  2 slices of Capicola ham per serving - you can probably substitute any cured meat here, we just like capicola
-  a good quality balsamic vinegar
-  a good quality extra virgin olive oil (I noticed the irony too)
-  a pinch or two of salt
-  fresh grated Parmesan (again, optional but fantastic!)

Mix together the tomato, basil, onion, garlic, and a pinch of salt in a small bowl. 

Lay the bread out on a cookie sheet or your toaster oven pan. I like the toaster oven because it's a little easier to control and way quicker. 

Spoon the tomato mixture onto the bread evenly across all slices. 

Chop up the Capicola and sprinkle on top of tomato mixture. 

Drizzle each slice with balsamic and olive oil in about equal amounts. 

Place under broiler (or on broil in toaster oven) for 5-6 minutes. Keep an eye on it and when the exposed bread turns a little golden it's ready. The Capicola will also start to bubble and get crisp. It's like bacon but better! 

Take out and using a spatula transfer to a plate. Grate some Parmesan on top and add just a pinch more salt to finish. Salt is optional but I think it's rather tasty with it combined with the tomato. 

My Description of one serving

How much I actually ate, and savored every bite!

You get your essential oils in the garlic and olive oil, some spice with the basil and balsamic,  vitamins in the tomato, and well other than that it's just good! It's a great lunch or dinner. It's also really good paired with some mixed greens with a little of the balsamic and oil drizzled on top. Add a dash of oregano and it become spectacular. 

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