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Old 10-16-2006, 01:53 AM   #31
Senior Cook
Ekim's Avatar
Join Date: Jan 2005
Location: Indianapolis, IN, USA
Posts: 118
I have a nice little fresh herb garden and use the grape tomatoes and basil from there.

I chop the tomatoes pretty small and mince the basil. Then I toss in some un-filtered EVOO (very peppery), garlic (sometimes fresh minced, sometimes powdered), black and white pepper. I usually don't put in any vinegar, but occassionally.

I typically let the tomato topping mixture sit for at least a half hour for the flavors to mingle. But sometimes I like it if they don't do so first. It seems more fresh that way.

The bread I do differently depending on my mood. Sometimes I just slice up a baggette and use it fresh. Othertimes, I'll warm it in the oven for a bit.

My favorite way is to slice it diagonally (for ease of chewing and looks) about half an inch thick. Then dip both sides in the EVOO and bake until golden.

I usually only cook for myself or a date, so I don't usually prep any meals too far ahead. I usually assemble and eat ASAP!

I ALWAYS forget to buy the fresh mozarella for the bruscetta. I don't know why. I'd really like to try it that way too.

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