It’s nearly time for another QC Cadre gathering. We welcomed new neighbors last month and will introduce them to the Cadre in a couple of weeks. The menu is under development and practice bakes are underway.

Yesterday I made baguettes in anticipation of today’s bruschetta. I made baguettes several times in the past, but none recently. (They came out great this time too.)

This morning I made the marinated tomato topping (along with an artisan bread for sandwiches etc.) It was delicious. Next time I will chop the browned garlic. I changed the recipe to reflect this alteration.

Classic Bruschetta

INGREDIENTS
FOR THE TOMATOES
• 2 Tbl extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 2 large tomatoes, diced
• 1/8 c. (2 Tbl) thinly sliced basil
• 1 Tbl balsamic vinegar
• ½ tsp kosher salt
• Pinch of crushed red pepper flakes

FOR THE BREAD
• ½ large baguette, sliced ¼” thick on the bias
• Extra-virgin olive oil, for brushing
• 1 clove garlic, halved

METHOD

1. Preheat oven to 400°.
2. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool, then chopped.
3. In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.
4. Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
5. Spoon tomatoes on top of bread just before serving.

Daniels recipe: fresh basil and tomatoes, olive oil, salt, good quality balsamic, toasted baguette with olive oil, topped with fresh Parmesan