Once again it was time for the Gourmet Club’s quarterly dinner. The theme this time:
The dinner was fabulous and the company was great. The wine flowed freely and the location for the dinner was perfect. We began the evening walking through the host’s garden (thank you Cathi and Dennis). It was a beautiful summer evening and when we left the garden, we came into the appetizer course, Bruschetta.
It was a perfect dish full of fresh flavors and the more colors, the better the flavor. It is a quick and easy recipe for anytime, especially for summer parties. We had both a cold version and a warmed one. Delicious!
4 large tomatoes (roma, beefsteak, vine, whatever is in season is the best)
1 small white or yellow onion
2 cloves of garlic
2 tablespoons of extra virgin olive oil
1 large green pepper
2 large yellow peppers
2 large orange peppers
Dice everything and toss in a bowl. Mix in the olive oil and pepper. Refrigerate.
1 loaf italian bread, ciabatta, or french loaf (any kind of bread will do)
Shredded mozzarella cheese
1 stick of butter
Serve hot of cold.
If hot, spread butter and garlic on bread. Toast in oven.
Spoon bruschetta on top of each slice of bread, add mozzarella cheese. Return to the oven until cheese is melted.
If serving cold, place bruschetta in serving dish for guests to spoon onto bread.