But, in the end, I was inspired into the kitchen by her dinner date at an Italian restaurant. "The waitress brings bruschetta and chopped tomatoes to the table while we wait for our main course. Seemingly relieved to have a new distraction, he turns his attention to the food, busies himself with balsamic vinegar and olive oil, giving it more attention than he ever has before" (pg. 130). We are having some weird weather. Our blueberry plant is already producing and there are already tomatoes in the markets. So, I made a plate full of tomato bruschetta for this post.
- 8 slices of baguette
- butter for greasing the pan
- 1 burrata, sliced into 8 pieces
- 8 mini heirloom tomatoes, quartered
- 10 basil leaves, chiffonaded
- freshly ground sea salt
- olive oil
- also needed: grill or grill pan
Sprinkle with freshly ground sea salt and drizzle with olive oil. Serve immediately.