Tonight's dinner was bruschetta. Yes, just bruschetta, on fresh baguette slices with a little bit of Saint Andre on the side. The baguettes we had just purchased at Whole Foods were so fresh they were still warm, that I did not dare want to toast the slices. I kept them fresh and had a dish of olive oil for dipping. The left over baguette for tomorrow will surely get toasted. As an afterthought, it would have been nice to have a glass of wine with this sort of meal, but the iced tea suited me just fine. I was on a mission earlier this week: a recipe finding mission for a good bruschetta recipe. Searching through numerous sources I was only met with vague hints at appropriate proportions of tomato:basil:onion:garlic and any number of miscellaneous additives. Pulling together the strengths of my friend Karen's recipe and that of other flavor elements that I enjoy from other recipes, I think I've elucidated a favorable and tasty combination. Combine and toss together well: 4 plum tomatoes, seeded and diced
1/3 cup red onion, diced fine
1-2 cloves of garlic, minced (I love garlic, so to your own taste)
1 large ball fresh mozzarella, diced 1 cm cubes
2 Tbs. fresh basil, minced
1/2 tsp. olive oil
1/2 tsp. Balsamic vinegar 1/4 tsp. sugar
salt to taste
Toast fresh French bread slices and then brush with olive oil, top with mixture and enjoy!