Have you ever made a batch of something and it (and the mess on your kitchen counter) kept… growing? Goulash and potato salad come to mind. I’ve never been able to make either without total kitchen counter chaos and enough to feed a family of ten.
Summer is a the perfect time to slow down, scale back, and simplify. Yes?
One afternoon I decided to make bruschetta. (Thanks for the how-to, Claudia!) Since my kitchen was already heating up, I made mine on the grill. (They’re delicious either way.)
After tending to the thick slices of browning baguette (the whole loaf — no sense firing up the grill for two pieces of bread), I came inside with visions of “BLT’s” dancing in my head. Bacon, lettuce, and tomato. Simple enough.
Fried the bacon, sliced the tomatoes, rinsed/drained/patted dry the arugula, dotted the assembly with mayo, drizzled olive oil, and ground some black pepper over the top. Good to go.
But, there were still six slices of bruschetta left. (By the way, Bruschetta means “to roast over coals” — gotta watch ’em closely.) Just sayin’.
How about portobello mushrooms, roasted red peppers, olives, and baby spinach — with Balsamic vinegar? An armload of ingredients and another trip to the fridge later and more slicing, layering, and drizzling ensued.
(The crispy critter on the left is mine.)
At this point, my cutting board was teeming with bits of leftover produce and there were still three empty bruschetta. What to do? I diced all of the above (sans bacon for a vegetarian version), sliced green onions (after another trip to the fridge), mixed the aforementioned in a bowl, added olive oil and balsamic, spooned it onto the bread and grated Asiago over the top. Done deal.
Except to clean the kitchen.
May I sit down now? Please? Before summer’s completely over?
Some days the dishes can wait.
Enjoying bruschetta adventures,
P.S. During the month of August I’ll be devoting serious time to my piano. Can’t be in two places at once (simplify…), in case you don’t see me around the block. Have a great rest of the summer!