Bruschetta

Well as I write this article, it’s overcast & rainy, it’s beginning to feels like fall. Cooler mornings, darker earlier in the evening, sun not coming up as early and a nip in the air. This is going to be one of those articles with a huge breakdown.

Gardens are starting to make and the Farmers Market is in full swing and has lots to choose from for those of us that don’t have a garden. If you are in Portales you can always run out to the Veggie Shack and grab a few things during the week. Black eyed peas are plentiful now. Call out there (356-3565) and reserve your bushel, if you don’t you’ll wish you had come those cold winter days. BTW Margie keeps frozen green chile (will roast when in season), peas and a few other items year around, not counting all the prepacked jellies and pickles and relishes. Peanuts will be available when this year’s harvest is done. Don’t forget her when it’s planting time, she has seeds, plants & flowers. https://www.facebook.com/theveggieshack/?fref=ts

Tomatoes. They are in season and when you can get a fresh from your garden, (or the local Farmers Market Mondays & Thursdays downtown at 5) just YUM. It has to me one of my favorites tastes of summer. Basil would be the other. People that know me my 3B’s are bacon, basil & butter. This recipe has two of the three. In this recipe there are several things you can do to adjust. For instance, the last two times I made this I didn’t put the Kalamata olives in it, reason being the groups I was making it for weren’t as fond of them.

Olives. Now olives in themselves has been one of those things that only in the past few years have I started eating. It has definitely been baby steps just a little at a time. I started with green, stuffed and worked my way to the black, still no pimentos in my life. The theory is that your taste buds change every 7 years and the older you get you start to lose them. Fantastic news, like there aren’t enough changes with age, now I’m going to lose my taste buds! I think with all the different varieties it has been much easier to experiment. I know that several of the large grocery stories have just an olive bar and there are some really nice ones. We are not just stuck with a jar of green or a can of black. Just one more reason to shop Whole Foods, Trader Joes, Market Street or a good deli. Albertsons is about as close as we get in these parts http://www.albertsonsmarket.com/, Raintree (Clovis) has also given me a few more choices. http://www.raintreethriftway.com/

Pepper. Now here is one of those ingredients up until about 10 years ago I just used plain old ground pepper. Now I have a grinder and use the whole peppercorns. A good grinder will let you adjust the coarseness of the pepper from fine to little chunks. They even sell some of the all in one grinders with peppercorns at the store now for the person not wanting to invest in a grinder and peppercorns. For instance, McCormack makes one with black peppercorns it is about $2. http://www.mccormick.com/spices-and-flavors/herbs-and-spices/grinders/black-peppercorn-grinder. There are almost as many types of pepper that there is salt. I have used the white ground pepper mainly in light colored dishes that you don’t want those flecks of black to be seen and flavor wise I think it is about the same profile as ground black. In my grinder I have used the black, red & green combo, and taste was similar to the plain black, just makes a brighter dish.

Mozzarella. I realize that we are somewhat removed from specialty grocery store and choices. I try to plan some dishes and when shopping in Lubbock, Albuquerque or Amarillo. I prefer the bocconcini ( I have purchased at Albertsons) it comes generally in a tub in packed in water or whey. The mozzarella is

about the size of a quarter and the perfect size to snack on in use in salads, pizza and other recipes. If I don’t have it on hand I will try to get the one that is still packed in water in a clear wrapper, it is still fresh and not like the other that is packed like Colby cheese. The one generally by the lunch meat has a tendency to be dryer, less flavorful and not as fresh as the other two. Although if that’s all you have access to it can be used. Just be sure and cut into small pieces. This is one of those items I prefer to use as fresh as I can get it.

Basil. There are so many varieties and I like most. This recipe calls for some I generally just use what I have planted. If by chance you aren’t growing any the small package from the grocery is sufficient and plenty. The thing with basil and a lot of your other fresh herbs they like to be stored at room temperature. Put them in a glass with some water and just let them sit on the counter, they will generally last a week this way opposed to putting them in the veggie drawer in the fridge. This is one of those ingredients that is best put in last. Basil bruises easily and has a tendency to darken. You will notice that I stack, roll and slice, I wanted the same uniform size.

Bread. You can use a plain old French bread or a nice crusty baguette. Either way slice them ¼- ½” thick and place on a piece of foil and toast until crispy & rub with your clove of garlic. I have a tendency to use lots of garlic and since there is no garlic in the recipe this doesn’t seem like much but it definitely is. I like to use a mallet to get the skins off my garlic, makes for easy work. You can also really just smash it if a recipe calls for it. You can do this a few days before you make the bruschetta just keep in a Ziploc.

Ok so much for all my ramblings about the recipe, let’s get on with it. I have tried several and this by far is my favorite. Apparently the family and friends agree, never left overs. This is a rustic recipe; you are basically using your hands as the tools. Side note. You probably want to put the bowl you are smashing the tomatoes in the sink, they will squirt and spatter everywhere. I wear an apron and put a cup towel on anything that might get squirted. Trial and error and tomato guts everywhere, including me, not a pretty site.

Voila’