This post should really be entitled Bruschetta Part Deux. As you can tell from the pictures from my last post, there were two different bruschetta that I made for a recent dinner party. The Babbo Cookbook actually has three bruschetta recipes, the third of which featuring roasted beets and Parmesan cheese. I opted to save that recipe for a later date. Not only do I feel that beets would be best reserved for the fall when I can, hopefully, harvest them fresh from my garden, but I also knew that my dinner guests would most likely not be touching anything having to do with beets. And as the good host that I am, I opted to choose this bruschetta recipe.
During the wedding reception, we had passed hors d'oeuvres which also included a tomato and garlic bruschetta. With the excitement, picture taking, and everything going on, I was only able to get one. So I made sure to make extra of this batch which I knew was going to be popular.
The preparation was so simple. I mixed chopped fresh tomatoes with basil, black pepper, and some very thinly sliced garlic cloves. Yup that's really all that there is to it.
You will need to slice some crusty bread and toast it with a little olive oil and rubbed garlic just as with the Ceci Bruschetta.
Just spoon the mixture on the bread and grate some Cacio de Roma over the top of each bruschetta. Mario notes that if you couldn't find the Cacio in your local market, which I wasn't able to do, that any other semi-soft sheep's milk cheese would work. I found a nice Pecorino.
This was another one of those 'few ingredients but every ingredient needs to be superb' recipes. Everyone raved about them. I even got to eat more than one this time. I would probably recommend doubling the recipe because this is so good that you will want to eat a lot of it.
There are still so many enticing dishes left to make from this cookbook. It's almost overwhelming.
Until next time...
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