New and Improved TnT Foodie thread

Sativied

Sativied

Well-Known Member
The formula for xtc is bruschetta + good wine.

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Dipped baguette slices in high grade olive oil, grilled, rubbed with freshly cut garlic, covered with rucola and chopped tomatoes (pro-skin!) covered in olive oil (3 parts) and balsamic vinegar (2parts) and some salt and pepper and basil. My wife made these. They are divine. Every bite is bliss.
 
BarnBuster

BarnBuster

Virtually Unknown Member
Sativied said:
The formula for xtc is bruschetta + good wine.

View attachment 5133455

View attachment 5133456

Dipped baguette slices in high grade olive oil, grilled, rubbed with freshly cut garlic, covered with rucola and chopped tomatoes (pro-skin!) covered in olive oil (3 parts) and balsamic vinegar (2parts) and some salt and pepper and basil. My wife made these. They are divine. Every bite is bliss.
Click to expand...
nice presentation
+
 
Sativied

Sativied

Well-Known Member
drsaltzman said:
Arugula on bruschetta … we top pizzas with it so why not?
Too early here for good fresh tomatoes though.
And it’s been a cool wet Spring … haven’t even put them out yet!
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Arugula is pretty common on several types of bruschetta here including at Italian restaurants (although usually just 2-3 leaves). Not that I’m constricted by traditions but your surprise surprises me. I love the smell of freshly cut arugula and yes we put in on pizza too, with salmon and crème fresh or goat cheese. Sometimes we leave out the pizza :D

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NL is second largest tomato exporter in the world. Much of that isn’t great but it makes the regular ones so cheap it leaves plenty of choice for the more expensive and better ones (”on a vine”, meat).

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qz.com

Sponsored: The Netherlands basically reinvented the tomato

In the mid-1990s, the American tomato market experienced a major disruption: consumer demand for Dutch tomatoes skyrocketed. The Netherlands’ colorful and tasty varieties were so popular that Dutch tomato exports to the US rose by a whopping 800%. How did the Dutch take the tomato industry by storm?
qz.com qz.com
 
drsaltzman

drsaltzman

Well-Known Member
Sativied said:
Arugula is pretty common on several types of bruschetta here including at Italian restaurants (although usually just 2-3 leaves). Not that I’m constricted by traditions but your surprise surprises me. I love the smell of freshly cut arugula and yes we put in on pizza too, with salmon and crème fresh or goat cheese. Sometimes we leave out the pizza :D

View attachment 5134142

NL is second largest tomato exporter in the world. Much of that isn’t great but it makes the regular ones so cheap it leaves plenty of choice for the more expensive and better ones (”on a vine”, meat).

View attachment 5134143

qz.com

Sponsored: The Netherlands basically reinvented the tomato

In the mid-1990s, the American tomato market experienced a major disruption: consumer demand for Dutch tomatoes skyrocketed. The Netherlands’ colorful and tasty varieties were so popular that Dutch tomato exports to the US rose by a whopping 800%. How did the Dutch take the tomato industry by storm?
qz.com qz.com
Click to expand...
Italian American bruschetta is straight Roma tomatoes, extra virgin olive oil and basil on a garlic rubbed toasted baguette. Occasionally red onion or shallot. Same for balsamic.
I've never seen it with leafy greens.
However I will be experimenting with it this Summer.
 
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