Tomorrow's dinner

Bruschetta again.

I made this up this morning and it will go in the fridge until tomorrow afternoon when I add about a half a cup of coarse grated parmesan cheese. I slice a loaf of Italian bread thru the center of the loaf making two halves. Then I split a half lengthwise. I’ll press a clove of garlic into about 1/4 cup of softened butter then spread the bread faces with the butter mixture and broil on a medium shelf height under a high broiler, just to brown the bread a touch. Using a slotted spoon I spread the tomato mixture over the toasted bread evenly them slide the bread back under the broiler for about five minutes.

O vampires for a couple days after dining on this. Actually if you know the inlaws are going for a day visit this is a great meal the night before. They most likely will find somewhere else to go check out. lol.

Tom that recipe is great you posted it a few years ago and we still do that. Great summertime meal

Cool recipe, but the real question is if you’ve been catching any crappies lately.

shady5 wrote:

Cool recipe, but the real question is if you’ve been catching any crappies lately.

Nada. Until just recently its been too hot for me to be out near the water. Some of my meds make me very intolerant of summer’s heat. My last trip our around home was in June to Winona. We did catch some super sized crappies though. Not many but what we caught were very large.

WE hit the cabin to mow about every three weeks and while there I’ll venture out each morning and afternoon on the breakwater in Two Harbors. Been successful there, Lake Trout and Herring.

I love bruschetta.
I use tomatoes, yellow and orange bell peppers, onion & garlic. I cook them just enough to soften. I bake some rustic bread,slice and toast it in a cast iron pan with olive oil and butter. Put on the mixture then top with parmesan cheese, fresh basil and a balsamic reduction.

There’s a million recipes for it. I’ve tried is a number of ways but for something quick and tasty I use the recipe I shared.

In many ways bruschetta is like salsa: some prefer it with fresh tomatoes , some like it broiled and some like a sautéed topping. I’m going to copy your recipe belletaine and give that a try, sounds delicious.

Very true, Tom. Its a meal in itself.

Our’s tonight was a gut-buster. Way over ate.