Tomato & Basil Bruschetta & an update

It’s been a hectic few weeks with some very exciting and slightly scary happenings in my life. Yuye and I have purchased a business! A liquor retail business to be specific. So for those of you who like to drink, be jealous. Be very jealous. 😛

It’s a shame we both don’t drink all that much but we may need to start so we can sample a bit of everything in the shop. If you’re wondering about hours, my life is now almost non-existent. The shop opens from 11am – 9pm or 10pm on almost every day of the year, we have no plans to hire anyone any time soon. Hence there’s hardly any time at the moment to blog. It might be some time before my life will start getting back on track and I can organise my time a bit better so I don’t neglect my baby (this blog) and my new love (my iMac) and of course my long time lover (my DSLR).

Summer is also behind us. Yesterday was wet, windy and cold. Everything that I dislike. It was a perfectly gloomy ending to my most favourite season. One of the things I miss is being able to cook like I used to, at least until I find a good rhythm to this new hectic life.

One of my favourite summery recipes is the classic Italian tomato and basil bruschetta. Yuye makes a swell bruschetta if I do say so myself. So here’s the recipe to mark the end of the season (although it’s not going to stop me from eating this throughout the year!). It’s great as a party snack, entree or quick and light meal.

Tomato & Basil Bruschetta

Serves 4-6

Ingredients

• 6 pieces of toasted baguette bread
• 12 pieces of small to medium bocconcini
• Handful of fresh basil leaves, torn or chopped
• 6 vine ripened tomatoes (any in season type), diced
• 1 red onion, diced
• 2 garlic cloves, crushed and chopped finely
• Balsamic vinegar
• Olive oil
• Salt & pepper

Instructions

1. Lightly fry red onions and garlic in a little bit of olive oil, do not brown.
2. Mix together tomatoes, chopped basil leaves, onion and garlic. Add salt and pepper, a dash of olive oil and balsamic vinegar to taste.
3. Scoop mix onto baguette bread, top with torn pieces of bocconcini, add more salt and pepper and balsamic vinegar if required.
4. Serve immediately so bread does not become soggy.