Welcome to the 13th HBinFive Bread Braid

by Michelle on June 14, 2010

I love cooking from my own garden. It’s so nice to just wander out to the garden and pick fresh vegetables for dinner! So far I am harvesting herbs, parsley, onions and most importantly Garlic Scapes! This is the first time I’ve grown garlic. Garlic is a winter crop, planted in October and then harvested the following July. And the Garlic Scapes are ready to eat and oh boy are they good! I thought Scapes were supposed to be milder then garlic bulbs but not so with my Garlic Scapes, they are hot dickens and so good! Below is picture of my garlic and the curly-cue tops with the seed head are the Garlic Scapes. Aren’t they cute!





This week for HBinFive we were supposed to make several versions of Grilled Pizza but since I’ve been dreaming of my homegrown tomatoes and since I’ve been out of the hospital I’ve been craving toast for some reason. It’s like I can’t make it through the day without at least three pieces of toast loaded with butter! So instead of pizza, I made two small loaves of bread which were perfect for toast. And then I decided to make Bruschetta to have with my toast!





Below is my favorite Bruschetta recipe, it is quick, easy and delicious! If you don’t want to take the time to broil the bread and you can put a few slices of bread in the toaster and then brush with Olive Oil and heap with Bruschetta…YUMMY!


Bruschetta with Tomato and Basil


6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (I used 2 tsp minced Garlic Scape)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.

2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer.








If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

Please leave a comment.Every once a while Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don’t forget to copy and paste the HBinFive Badge in your Bread Braid post or somewhere on your FB Page. Or you can mention HBinFive but your blog post must be identified with HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up to the Bread Braid Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.

Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!







All Rights Reserved 2008-10 © BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Sheila June 14, 2010 at 6:03 pm

    Michelle, that looks absolutely delicious. If I could reach through the screen, there would not be one left! 😉

    XO,

    Sheila :-)

  • Krista June 14, 2010 at 6:10 pm

    I’m so glad you chose bruschetta instead! Mmm, it looks so fresh and colorful, Michelle. :-)

  • Pattie and Allie June 14, 2010 at 6:18 pm

    Michelle, bruschetta is an absolute favorite here! I’m so sorry I didn’t know you were in the hospital. You’re in my prayers- hope all is now well
    xoxo Pattie

  • Joanne June 14, 2010 at 6:18 pm

    Oy I haven’t gotten around to any of the breads this time! Tsk tsk to me.

    I love a good bruschetta! It’s absolutely priceless. Yours looks simple and classic. The way it should be!

  • nancy June 14, 2010 at 7:03 pm

    I love bruschetta and healthy too………….great job on photography………………..looks so yummy!!!

  • Cathy (breadexperience) June 14, 2010 at 7:04 pm

    That bruschetta looks so good. I’m been dreaming of bruschetta lately. I can’t wait until my tomatoes are ready. Thanks for sharing your recipe. Delish!

  • nancy June 14, 2010 at 7:05 pm

    I grew garlic too it was fun and lasted a long time…………took it too Texas!!!

  • Ezzie June 14, 2010 at 7:45 pm

    Fabulous as always! You are a true inspiration…just out of the hospital and still leading us to great meals! Love you gal!

  • Kayte June 14, 2010 at 8:17 pm

    Those garlic scapes are cute! I love the whimsical look of them…sort of like garlic with its own mind! The bruschetta looks wonderful…the colors on those tomatoes fantastic!

  • Raelyn June 14, 2010 at 9:15 pm

    Love the picture of your garlic (and the bruschetta). Thanks again for the challenge.

  • kat June 15, 2010 at 7:33 am

    I think the heat of the garlic scapes might change with the type of garlic. I noticed some I get are hotter than others too.

  • Bonnie June 15, 2010 at 9:34 am

    So simple yet so good is bruschetta. Yours is beautiful. I have wanted to try growing garlic but never have.

  • megan June 15, 2010 at 12:50 pm

    Last year was the first time I ever saw garlic scapes and I loved them. It was fun to see them actually growing. Cant wait for tomatoes, your bruschetta looks so fresh and delicious!

  • Cristie June 15, 2010 at 2:30 pm

    Beautiful bruschetta Michelle. It sounds like a perfect thing to have on a summer evening. I grew garlic last summer but it didn’t take so well, I love the picture of the garlic scapes- just fabulous!

  • Lori E June 15, 2010 at 9:33 pm

    I love your bruscetta recipe. I add one thing…when I take the toasted baguette out of the oven I rub it all over with fresh garlic. It just melts into the hot toasts and is so good.

  • Old Pop June 16, 2010 at 6:04 am

    Great minds…. I used scapes too. I have read that they should be picked before they start to curl, which I did not manage, but they might be milder then. I also made sauteed scapes (http://www.motherearthnews.com/Real-Food/2005-10-01/Garlic-Scapes.aspx?page=2) which you might try, they were pretty good.

  • Judy June 16, 2010 at 11:32 am

    Michelle, you are amazing! Just our of the hospital and so active! Love your photos. Could just reach in an eat your bruschetta!

  • A Canadian Foodie June 16, 2010 at 1:58 pm

    Heavens! My tomatoes only went in 2 weeks ago here. Yours look deadly. YUMMMMM I love my city garden too – and cannot wait until the fall when I can harvest from it.
    :)
    Valerie

  • Biz June 16, 2010 at 4:22 pm

    Just catching up on my blog reading – love your bruscetta! Looks delicious – read that you are out of the hospital – hope everything is okay!

  • AMANDA June 16, 2010 at 8:53 pm

    The bruschetta looks fabulous Michelle!

  • Susan June 17, 2010 at 11:59 am

    I didn’t know you were in the hospital either, Michelle! I hope all is well. I almost forgot my manners because I forgot to comment on your post until today! I need to try growing garlic just for the scapes! What a delicacy. Your bruschetta looks wonderful!

  • Elwood June 17, 2010 at 1:01 pm

    Your bruschetta looks sooo good., and made with home grown garlic..yummy. You’ve made me crave some.

  • Raina June 17, 2010 at 7:57 pm

    Love bruschetta! Yours looks great, and with the homemade bread, it must be wonderful. Your garlic looks beautfiul. The only other person I have ever seen grow garlic is my mother-in-law, and I was in amazement when I saw hers because I had never seen anyone grow it before.

  • girlichef June 18, 2010 at 8:35 am

    Your bruschetta is making me drool!! And I went totally off assignment this time (sorry)…just worked out that way, LOL! 😉

  • Danielle June 18, 2010 at 3:13 pm

    I’ve heard of garlic scapes before but had never seen them. Do you use them the same way you’d use garlic? is it a seperate plant than from garlic? (I need to do some research LOL). your bruschetta looks wonderful. It would go great with the salad I’m eating for lunch right now. I made pizza but not on the grill (it was Laker night and there was no way I’d be able to get Sir Sportsalot away from that TV LOL). Anyways…I’m going to try and post it tonight.

  • RJ Flamingo June 19, 2010 at 8:19 am

    I need to look for garlic that will grow in our climate. Instead, I will go back to that site you turned me onto last summer and load up for the year. Bruschetta is such a great idea with this bread – I may have to bake up a small loaf just for that!

  • rebecca June 23, 2010 at 1:00 pm

    looks great I so need to get back with the program have been traveling hope your well after your operation love Rebecca

  • lynn June 27, 2010 at 10:01 pm

    Mmm, this looks so good, Michelle. We have grown our own garlic this year, too — our second year. I’m going to print out this recipe so I’ll be ready when the tomatoes come in :) I saw a recipe on someone’s blog for homemade garlic powder (made from your own fresh garlic) and I’m thinking that would be fun to try, too. Have you ever made that?

  • Rosa June 28, 2010 at 12:22 pm

    Those bruschette look fantastic! A perfect dish when it’s hot outside!

    Cheers,

    Rosa

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: