(Here is an excerpt from the book)
“Bruchetta can be made with different toppings, the simplest being a rub of garlic and a drizzle of extra-virgin olive oil. This version, which demands summertime’s finest vine-ripened tomatoes is one of the best. A bit of balsamic vinegar brings out the sweetness of the tomatoes. . .”
2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar
coarse salt to taste
8 slices coarse country bread, each about 1/2 inch thick
2 large loves garlic
*Preheat a broiler (griller), or prepare a fire in a charcoal grill.
*In a bowl, combine the tomatoes basil, olive oil, vinegar, and salt. Toss well.
*Place the bread on a baking sheet or grill rack and broil or grill, turning once, until lightly toasted on both sides, about 2 minutes total. Remove from the broiler or grill and immediately rub one side of each slice with the garlic cloves.
*Arrange the grilled bread, garlic side up, on a serving platter and spoon on the tomatoes, dividing evenly. Serve at once.
(what did I tell you Simple, right? And I am sure everyone has made this recipe in some form. But, like I said, it is a favorite and it is simple.)
36 hard-shell clams, well scrubbed
1/3 cup fine dried bread crumbs
(I use Italian bread crumbs)
3 Tbls grated Parmigiano-Reggiano or pecorino romano cheese
3 Tbls chopped fresh flat-leaf (Italian) parsley
1 clove garlic, minced
6 tablespoons olive oil
salt and freshly ground pepper to taste
* Preheat broiler
*In a bowl, combine the bread crumbs, cheese, parsley, garlic, 3 tablespoons of the live oil, salt, and pepper.
*Place washed clams in a pot of water with a tablespoon of salt. Bring water to a boil and watch for clams to open. As soon as shell opens remove from water.
(*Note: if the shell is open slightly before placing in water discard the clam. ** If after being in the boiling water for a reasonable amount of time and the clam does not open – this means it was dead before you placed it in the water. Discard.)
*Tear away the top shell (discard the empty shell) and loosen the clam in the other.
*Arrange the clams in the shell in a shallow baking pan.
Take the bread crumb mixture and spoon onto the clams. Do not pack the crumbs down or they will become soggy. Drizzle evenly with the remaining 3 tablespoons oil.
*Broil until the crumbs are lightly browned; watch carefully, this happens quickly. Remove from the broiler and immediately arrange on a warmed individual plates.
Serve with the lemon wedges.
Thanks for joining me and if you try these super simple recipes I hope you enjoy them as much as I do.
Wonderful recipes Libby!