I apologize for posting Wednesday’s recipe one day late.  We finally finished moving last night and are still without TV, Internet and landline at home.  My phone has internet access, but not too easy to post a blog that way. I’m actually posting this from work (shh – dont tell).

Boo knows that every Wednesday I post a recipe on my blog. Last week, he asked if I would want to post his recipe for bruschetta.  First we got in an argument about the pronunciation (turns out Boo is right – it’s pronounced bra-sketta). Then I said, sure why not?  Boo’s bruschetta is quite tasty.

Ingredients:

1 baguette, sliced into about 12-16 slices depending on the size of your baguette

A few ounces of your favorite olive oil

6-8 tomatoes, diced

6-8 basil leaves, chiffonaded (see below)

6-8 cloves of garlic diced or smashed (depending on your preference)

Directions:

Brush the baguette slices with olive oil and pop in the toaster until crunchy and golden brown.

Top the toasted slices with the diced or crushed garlic – again, you don’t have to use as many cloves as Boo does – for example, Art doesn’t like garlic so I have to go very sparingly on my slices or sleep on the couch.

Next, spoon on the diced tomatoes.

 Now you need to chiffonade the basil.  First, you take the basil leaves and roll them lengthwise until they look like this:

 Then, cut crosswise into thin strips, which will look like this:

Add the chiffonaded basil strips to the topping on your toast and you are ready to serve!!

Enjoy!!