Bruschetta

I am dedicating this post to bruschetta because I am OBSESSED.  I love bruschetta and crostini (basically the same thing as bruschetta just smaller.)  So much so that all my coworkers make fun of me.  I would gladly eat just bruschetta for the rest of my life.

Classic bruschetta pomodoro (tomato) is always a winner.  The produce here in Italy has ten times more flavor than in the states.  The tomatoes are bursting with intensity and when you add in garlic and fresh basil you can't go wrong.  Using good olive oil is important too because it gives the toast a rich, robust flavor.  Then there is bruschetta with olive pate, and bruschetta with artichoke, and bruschetta with mozzarella di bufala, the list is endless.  I like to diversify a bit and currently my new favorite is Crostini with Gorgonzola, Walnuts, & Honey.

It is really simple to make.  You need a loaf of good, dense Italian bread, good quality EVOO, gorgonzola (I use sweet gorgonzola but it is really up to your own personal taste), chopped toasted walnuts, and honey.  Slice the bread into 1/3 inch thick slices.  Drizzle/baste them with EVOO.  Grill or broil in the oven until golden brown.  Spread on the gorgonzola, add a few chopped walnuts, and drizzle with honey.  SOOOOOOOOOO GOOD!

I have a horrible feeling I will come back from Rome looking like a whale but oh well.  I am embracing la dolce vita and loving it!