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If you like, take a minute to visit her site here: Real Life where family and community connect
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| Two chefs from Azur... We were treated to some amazing tomato recipes Below is a recipe to honor Julia Child's 100th Birthday The recipe below is from Real Life with Susan J. Sohn Where Family and Community Connect |
"Bruschetta the Julia Child Way
Ingredients:
1 loaf of quality rustic bread, sliced into one inch slices
1 clove garlic cut in half
Olive Oil to coat your frying pan, or as much oil as you like!
An assortment of ripe tomatoes, cut into smallish chunks (I used ripe Roma tomatoes and small grape yellow and orange. When cutting the tomatoes I deseeded and took the flesh out of half and left half)
Fresh basil leaves, torn or cut into pieces
Olive oil to dress the tomatoes
Salt and Pepper to taste (the amount of salt will determine the level of liquid that comes out of the tomatoes)
Grated Parmesan cheese – optional but strongly suggested
Ingredients:
1 loaf of quality rustic bread, sliced into one inch slices
1 clove garlic cut in half
Olive Oil to coat your frying pan, or as much oil as you like!
An assortment of ripe tomatoes, cut into smallish chunks (I used ripe Roma tomatoes and small grape yellow and orange. When cutting the tomatoes I deseeded and took the flesh out of half and left half)
Fresh basil leaves, torn or cut into pieces
Olive oil to dress the tomatoes
Salt and Pepper to taste (the amount of salt will determine the level of liquid that comes out of the tomatoes)
Grated Parmesan cheese – optional but strongly suggested
Method:
Mix the tomatoes and basil. Drizzle on olive oil and toss gently; then salt and pepper the tomatoes. The more salt you use, the most juice will be released. Let this marinate while you prepare the bread.
In a skillet, brown the bread slices in the olive oil on both sides, until it’s a nice golden color.Remove the bread from the pan. Cut off one end of the garlic clove, and rub carefully over the hot bread slices. The garlic “melts” into the bread by using this method (this adds that extra YUM to the dish). If you prefer, you could saute the garlic in the oil before browning the bread, but you need to be careful to remove the garlic before adding the bread, or the garlic will burn and become very bitter (that sounds too complicated for me, rubbing was much easier).
Mix the tomatoes and basil. Drizzle on olive oil and toss gently; then salt and pepper the tomatoes. The more salt you use, the most juice will be released. Let this marinate while you prepare the bread.
In a skillet, brown the bread slices in the olive oil on both sides, until it’s a nice golden color.Remove the bread from the pan. Cut off one end of the garlic clove, and rub carefully over the hot bread slices. The garlic “melts” into the bread by using this method (this adds that extra YUM to the dish). If you prefer, you could saute the garlic in the oil before browning the bread, but you need to be careful to remove the garlic before adding the bread, or the garlic will burn and become very bitter (that sounds too complicated for me, rubbing was much easier).
Place the toasted bread on a great plate or nice cutting board, pile the tomatoes onto the bread, sprinkle with Parmesan, and enjoy the juice running down your chin! This recipe is DIVINE. I’ll be making it again soon." Susan J. Sohn
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