I always come back from a vacation inspired to make changes in my life. Big or little, I want somehow my day to day life to reflect to ease I find when we're living at a more relaxed pace. I still think about breakfasts we had in Germany or Greece and wonder why I have yet to incorporate them into our morning routines. Evening cooking is easier, and last week I found it simple enough to look to Charleston when bringing one of our weeknight night dinners to the table.
I can't think why I don't make bruschetta for dinner more often. Callum loves it, and if we add some other components, as we did here, it becomes satisfying enough for a full meal. This night, making dinner flowed organically for me. While slicing the tomatoes, I saw that we had baby potatoes, so I quickly steamed them and added a dollop of sour cream. We had several chunks of cheese, including a gamble I took on something called Norwegian Ski Cheese (??), and a salami. That, with the potatoes and bruschetta seemed like the making of a pretty good dinner.
It was the first week of Daylight Savings and since our living room is at its best in the late afternoon and early evening, we carried our platters and plates to the front of the house to eat off our laps for a change from the dining table. I thought that I'd have bruschetta left for lunches the next day, but no such luck.
Lauren's Simple Bruschetta
1 small baguete, sliced
1/2 white onion, diced
3 cloves garlic minced
1 small jar sliced ripe olives
diced assorted tomatoes (I used whatever I have on hand)
vinegar (choose your poison, balsalmic, red wine, whatev)
parsley, basil, or any other herb you might have on hand
Preheat oven to 350.
Drop a couple of glugs of olive oil into a saute pan and add the onion and saute until translucent.
Add one clove of garlic and saute briefly before adding tomatoes and black olives.
Splash with vinegar and keep warm in pan.
Slice one baguette (I used whole wheat), and brush both sides of each slice with a mix of olive oil and garlic.
Place baguette slices on a baking sheet and add a dollop of tomato mixture to each slice.
Sprinkle some grated parm on top of each slice of bread.
Toast in the oven until just warmed up and cheese has slightly melted.
Sprinkle with herb of choice and serve
Obviously, this is just a starting point, and there are endless variations, but this, at its most basic, is a good place to start.