Saturday, June 12, 2010

Garlic Breath.

This recipe is one I remember from the hundreds of family parties that my mother has spent slaving away cooking for.
She made this bruschetta that to me, seemed so amazing and delicious, I thought I could never replicate it.
I ruined many dinners scarfing down this bruschetta on toasted bread, and now I think it's time you did too.
Beware: those who don't love garlic as much as my italian family, make it with half the amount.

Ma's Bruschetta
You'll need:
About 7 good sized tomatoes, diced
8 garlic cloves, minced
1 large bunch of fresh basil, torn
1/2 cup olive oil
Fresh ground pepper and kosher salt to taste

Combine all ingredients, let sit for at least 1 hour before smothering into your face.
If they're around, heirloom tomatoes are beautiful and tasty in this- use them!
I've warned you! It's stupidly simple, but capable of ruining your date night. At lease they'll know you're a good cook!

A little tip from me to you:
Keep mints on hand for worry-free eating.

Thanks mom!


  1. let sit in the fridge, or out on the counter?

  2. When it's just made I leave it at room temp. But if it's made long before serving, I put it in the fridge.