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Bruschetta, cheese, charcuterie, and wine

Bruschetta, cheese, charcuterie, and wine

Baguette, basil, heirloom tomatoes, uncured salami, prosciutto, bordeaux, my knife and a cutting board. (not pictured, Emily had a crisp Pinot Grigio)

Urban life with both people working sometimes leads to later and more simple dinners. In our house we love bruschetta dinner. It lifts the spirits on the worst days and gives us a chance to enjoy very straight-forward food. For my bruschetta I mix heirloom tomatoes and ribbons of basil, layered with salt, and cooled in the refrigerator. As Emeril Lagasse says “I don’t know where you buy your produce but where I get mine, it doesn’t come seasoned.” A fundemental lesson for every cook. The last step before presentation is stirring in some good olive oil. Enjoy!

p.s. Whenever possible, I grill the bread.

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