Bruschetta

Joe brought me a pineapple from Hawaii, but don't look for any great recipes for fresh pineapple - it succumbed to the butcher knife and a few forks (or fingers) before anything could be considered. And who needs a great recipe for fresh Hawaiian pineapple anyway - it's perfect as is.

So instead, I bring you fresh bruschetta, one of my singular favorites in any restaurant - will often just make a meal of this delicious "appetizer". Recently had some at Mangiaqui in Harrisburg, on the corner of North and Third Streets. David and I had a pre-symphony dinner there, and the evening being as perfect as it was, enjoyed our repast outdoors, followed by a walk to the river and then to the Forum for the Harrisburg Symphony. The bruschetta was perfect as expected, but my favorite of the evening was a dish featuring Gorgonzola cheese, sliced thinly and topped with a roasted fig, olive oil and fresh cracked pepper. I forgot how much I love figs. Once created a bread with dried figs and candied ginger, but that's a recipe for another day...

This evening's bruschetta was made as follows:

Cut 3 pieces of baguette, about 4 inches long, on the diagonal, then slice them crosswise. Put the halves cut side up in a glass pan or plate and spray them with olive oil cooking spray. Toast in the oven aside dinner at 350 degrees for 5 minutes, or until lightly browned on the edges.

Meanwhile, chop the following into a small bowl:

Dice 1 perfectly ripe plum tomato (or 2, if very small)

Cut 1 handful of fresh basil leaves into 1/8" strips

Crush and finely chop 2 fresh garlic cloves

Dice 1-2 tablespoons of yellow Spanish onion

Add and stir until all ingredients are coated and let sit for flavors to meld:

1 tbs. olive oil

1 tbs. balsamic vinegar

1/2 tsp. salt

1/2 tsp. fresh cracked pepper

Grate 1/4 cup fresh Parmesan cheese and set aside.

10 minutes before serving dinner, place a heaping tablespoon of the vegetable mixture on each baguette half and sprinkle with about a little less than a tablespoon of grated Parmesan. Place back in the oven for 5-7 minutes, or until cheese is hot, remove and serve.