Yesterday afternoon we were chatting on the phone with our Uncle Dick.  Uncle Dick always has sage advice, and his advice yesterday was to go do something fun.  On the spot, we decided to make some Bruschetta and have a glass of red wine.  So, this recipe is in your honor, Uncle Dick!

This is easy to make and so much fun to eat.  It also makes terrific Lent food, if you are looking for meat-free recipes.

Ingredients:

Bread – we used our basic bread recipe but switched some spelt flour with the white and made baguettes

olive oil or cooking grease of your choice

4 large tomatoes – diced finely

2 heaping tablespoons pesto

medium onion – diced finely

cilantro – chopped

1/4 cup balsamic vinegar

parmesian or romano cheese – grated

salt and pepper to taste

Slice the bread thinly and toast in a skillet with olive oil or fat of your choice.  We used lard and our wrought iron skillet.  Toast both sides until golden-brown.

Combine all the remaining ingredients except for the grated cheese.  We made the pesto here with basil we grew last year and it keeps very well in the freezer.  Our pesto contains garlic, so it’s not listed as a separate ingredient. 

The cilantro is still growing fresh in our hoophouses, where it has withstood 11 degree (f) nights, and still managed to grow a bit.  We keep all sorts of herbs in one of the hoop houses and its such a pleasure to pluck fresh rosemary and thyme in the middle of winter.

Spread this heavenly topping on each piece of bread, top with grated cheese and serve!  We never have left-overs.

Bruschetta