I haven’t eaten a good meal out in awhile, so I find myself thinking back to when Andy and I were on vacation last month in Boothbay, Maine. We were lucky enough to win a gift certificate to the Boathouse Bistro, and the above fresh-as-fresh-can-be tomato bruschetta was one of our tapas dishes. We both love most any cheese, and especially fresh mozzarella. Drizzle it with rich balsamic vinegar and fresh basil? You can’t go wrong! Plus, check out that edible cup the tomatoes are sitting in– it’s made of baked Parmesan cheese. What a perfect plate of delicious foods!
On a related note, how do you pronounce bruschetta? I spent a month in Italy early last year, and since then have said it like the Italians do: (while rolling the ‘r’) bru-SKET-tah. Prior to that, my pronunciation was pretty much like everyone else I know here in the States: bru-SHED-uh. Of course, neither is wrong; one is the American way and one is the Italian way 🙂
P.S. Here’s a recipe for tomato basil panzanella that I’m dying to try. To market, I go!
Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health. ~Julia Child