Recipe #1

Now officially posting recipes with lots of pictures, the photographer that I am... This is possibly one of the simplest recipes you'll find, and perfect for lunch/dinner if you're not in the mood for something huge. Confession: the basic method of making crostini I read in a book somewhere but the bruschetta recipe is completely from scratch. 

Garlic Crostini 

- 1 loaf french baguette or any other long, crusty bread (if it's a little stale, that's ok for the recipe too)

- a few Tbs olive oil

- about five or six fresh cloves of garlic

Preheat the oven to 350 degrees. Slice the baguette or bread you're using into about two inch thick slices. Place in a single layer onto a dark baking sheet into the oven for 10 min, flipping midway or until lightly toasted. Remove from the oven and peel garlic, slicing each clove in half, widthwise. Then, with the sliced side down, rub the surface of each slice of bread with the garlic. If some actually gets grated on, don't worry about it. At this point, the bread should be hard enough to rub on the garlic without breaking. Brush with olive oil and put for another 10 min in a 400 degree oven this time (or until dark around the edges), turning midway. (Serves 5)

garlic crostini

Tomato Bruschetta with Parmesan & Mint

- about five large tomatoes

- thyme

- mint

- about 2 Tbs parmesan cheese, grated

- salt & pepper (to taste)

- cilantro

- half a lemon

- olive oil

Chop the tomatoes, seeds and all into 1 inch pieces. Chop the thyme, mint, and cilantro and add. Mix with the parmesan (more or less if you like) and season with salt & pepper. Add juice from half a lemon. (Tip: if your lemon is hard and not yet ripe, to get the most juice out, stick it in the microwave for less than half a minute.) Add a few tablespoons of olive oil until the mixture looks just coated and slightly glossy. Best on the garlic crostini. (Serves 5) 

bruschetta with parmesan and mint