Recipes

Bruschetta

2 crusty baguettes
2 medium-sized ripe tomatoes (12 ounces), diced
2 cloves fresh garlic, minced
1 tablespoon minced fresh basil
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon kosher salt

To prepare the toasts
Blend all of the ingredients (except the baguettes!) in a small glass or ceramic bowl, and let the mixture rest for at least 10 minutes at room temperature. Refrigerate until ready to use.

Just before you plan to serve, slice the baguettes about 3/4" thick, on the diagonal. Brush one side of each slice with additional olive oil. Place slices oil-side-up on a baking sheet, and broil (carefully!) just until the slices are lightly browned. Remove them from the broiler and let them cool completely. For an added punch, authentic bruschetta have been revved up by taking a garlic clove and rubbing it across the toasts.

When ready to serve, place about 2 to 3 teaspoons of the tomato mixture on top of each slice of bread. Garnish with shaved parmesean cheese if desired. Yield: about 40 bruschetta.

French Toast

6 large eggs
½ cup milk
3 tablespoons maple syrup
1 French baguette
Nonstick spray
Powdered sugar

Directions:
Preheat the skillet to medium. Beat the eggs well and stir in the milk and syrup. Lightly coat the bottom of the skillet w/butter or spray. Slice the bread to the desired shape and thickness.

Dip both sides of the bread slices in the egg mixture, remove, and allow the excess to drip off and place in the skillet. Cook until both sides are golden brown, remove, and serve with a fat sprinkle of powdered sugar.

Pan con Tomate—from the Catalan region of Spain

Start by slicing you baguette lengthwise, either half or whole depending on how many are hungry and how much everyone wants.

Toast all pieces to a nice color.

Remove from toaster and sprinkle with minced garlic; then drizzle with good olive oil. Cut a large ripe tomato in half.

In Spain, the tomato half is served on the plate with the prepared toast and each person squeezes the liquid and some of the flesh of the tomato across the toast, leaving just the skin to be tossed out. Should you prefer to, do this for the other folks so as to stay tidy or simply use slices and call it an open faced tomato sandwich!