Bruschetta is a masterpiece. It’s designer sandwich business that is colourful and tasty. These basic breads with chopped veg on them are a tasty and simple way to spice up your life. I have made them lunch, for entrees and for a side snack. My favourite way to make my base is to lightly toast, butter and smear with garlic, then top with a semi-salsa that has been sat to drain for a while, to allow all of that liquid to leave the tomato. I hate a soggy sarni.
I’ve been working three days a week lately, which is so cool. I have time to do things at home, and it’s a lot less stressful for me. My sleeping hasn’t been that good because of the heat, but here we are. Working is so exciting, because even just by working two days a week, I earn double what I was receiving on unemployment benefits! So the money coming in is so wonderful – working three days means I get triple the money I would have received this time last year. Having “so much” money has been very liberating, and although I’m not comfortable spending lots of money, we are able to get more luxury items, and eat out more often. I do save a lot of it, too, as a precaution, because there’s always the fear of future unemployment…
I made this bruschetta for my partner and I, using a few differently coloured tomatoes. I love red onion pieces and I love topping mine with a rich balsamic vinegar. This probably isn’t traditional, but I’m not necessarily worried about that because taste is my number one priority. Tasties before all else!
- Bread for 2
- Olive oil or butter substitute
- 1 clove garlic, minced
- 1 cup tomatoes per person, chopped
- ½ red onion, diced very finely
- Large pinch of salt
- A handful of basil, chopped
- Balsamic vinegar, to serve
- In a small bowl, combine the tomatoes, red onion and salt. Toss well. Pour the mix into a sieve and allow the liquid to drain for at least ten minutes (the salt will season and also draw out water).
- Once drained, add in the basil, stir well.
- Meanwhile, slice the bread. Top with oil/butter and also the minced garlic. Place under a hot grill, then cook until the bread has become crispy.
- Take the grilled bread, and place onto plates. Spoon the tomatoes onto the bread, preferably just before serving. Sprinkle on some balsamic vinegar, season and serve.