Tapas Tuesday

Tuesday night is Tapas night.

A little bit of Spanish Cheeses, mmmm

Home blended truffle honey, (yes truffle two nights in a row) olives, crostini and tomato bruschetta with some fresh basil from the only plant I have ever managed to keep alive.

Cheeses - From the good people at Wegman's

Manchego

Drunken Goat

Campo de-Montalban

Garroxta

Tomato Bruschetta and Crostini Recipe

2       Roma Tomatoes, Diced

1/2   Red Onion, Diced

3 tbs Olive Oil

1 tbs Minced Garlic

Handful of Basil

Salt

1/2   French Baguette (biased cut)

1 tbs Olive Oil

Pre-Heat Broiler

Dice the tomato and onion into 1/4 pieces and place them into your bowl.

Chop up your basil.  I think chiffonade the easiest way to slice basil quickly and evenly.  It’s great for things like basil, spinach, lime leaves or any leafy green.

All you have to do is to layer the basil leaves on top of each other and tightly roll up the leaves. Then run your knife along the roll creating fine, thin strips. The tighter the roll, the easier it is to make your slices thin. If you wish to mince the basil you can run your knife back through the pile.

Add your basil to the tomatoes and onions. Drizzle with olive oil and add the salt. Let this sit in the fridge so the favors can meld together while you make the crostini.

Slice half of the baguette at slight diagonal angle. Place the slices on a cookie sheet and drizzle with olive oil.

Toast each side of the bread until golden brown. About 2- 3 minutes per side. Be careful not to burn the bread!

Bon Appétit