Yesterday, we started off the morning with a trip to the local farmer’s market. After seeing all the brightly colored heirloom tomatoes the vendors were selling, I decided that this weekend wouldn’t be complete without at least one serving of bruschetta. So, in addition to some deliciously strong blue cheese from the really friendly dad and daughter of Spring Gap Mountain Creamery (seriously, this cheese isn’t for the faint of heart) and a huge bunch of basil for just $2.50 (sadly, more leaves than Basily has ever produced in his lifetime), we picked up some red, yellow, and purple-green tomatoes.
We followed this recipe for French baguettes, using the bread machine again for the kneading work. Wow, was the dough sticky. If this continues (and it might; the outcome was so tasty) I may have to invest in a dough scraper. How very fancy cooking store of me.
We were out of eggs, so the baguettes didn’t get the nice glowy egg wash treatment. And for some reason (perhaps the low humidity in our air-conditioned apartment?) the dough didn’t rise as much as we hoped. The result was a baguette that looked and tasted a lot more like ciabatta. Not really cause for complaint in my book!
While the bread was baking, I got started on the topping for our bruschetta.
- 3 cups tomatoes, chopped
- 10 large leaves of basil, cut into thin strips
- 1 tsp olive oil
- salt and pepper, to taste
Mix all ingredients in a bowl. Allow to sit for at least ten minutes for tomato juices to run and flavors to meld. Serve immediately, at room temperature, on top of fresh, hot, crusty bread such as ciabatta or a baguette.
If bread is not fresh, spoon tomato mixture on top of bread and place in a warm oven for 5 minutes. Then serve.