Of course, I'd like to say I enjoyed this bruschetta at a trattoria in Rome. Heck, I'd even like to enjoy it in my kitchen. But, the slim down continues. The prize is in the future...the carrot is dangling in front of me! Will it be a trip to Roma, where I can continue my Italian adventures? Will it be a vacation in the tropics? Hawaii, Mexico, Belize or Costa Rica? Not sure, but the wheels are in motion...those famous 2 words have been whispered! "BOOK IT". And, I'm not one to disobey!
In the meantime, here's a bruschetta variation from the archives. I prepared this for dinner as a main course but it would really be a great appetizer for several people. Enjoy!
2 tomatoes, large and cut up with seeds removed
handful of chopped basil
1-2 cloves garlic, minced
2-3 Tbsp olive oil
1 Tbsp good balsamic vinegar
About 12 baguette slices
1/4 cup + 2 Tbsp olive oil
4 mushrooms, sliced thinly
1 cup spinach, fresh chopped
2 Tbsp onions
1 more clove of garlic, minced
1/4 -/12 lb shrimp, cleaned and cut up
To make the tomato base, mix the first 5 ingredients and put in a small bowl, mixing well and set aside. You can even make ahead of time for maximum flavor.
In a large skillet with the 2 Tbsp of oil, saute the mushrooms, spinach onions, and garlic until the mushrooms and spinach are limp. At the last minute add the shrimp and continue cooking until done. Set aside.
Now, place the bread slices onto a cookie sheet and brush with about 1/4 cup olive oil. Put the slices into a preheated broiler on high, but watch them carefully. Don't let them burn! When lightly browned you can brush the warm slices with a garlic clove or just start assembling, placing the shrimp, spinach mixture first, then the tomatoes and finally some good Romano cheese! All that's missing is a great glass of wine! (and a one-way ticket to Italy!!)
|Countryside outside of Rome from Tivoli|
|Outside the Vatican before a canonization ceremony|
|All the carved statues...very impressive!|