First of all, holy cow! Finding Vegan accepted one of my photos and it directed over 300 new people to my blog yesterday-today. That is really cool. You can see the image (cinnamon eSpresso chocolate cookies) to the right of this post if you click the redirect to my Finding Vegan gallery. Now I feel all this pressure to be great. 🙂
And to spell correctly, which I did not on Finding Vegan. However, I can forgive myself for spelling espresso with an x. A reader pointed out my mistake the other day (I think I irritated her with my mistake – sorry reader). Heck, I’m lucky if I get to blog at all because I spend every bit of awake time I can with my little bambino, who turned 11 weeks yesterday and is turning into a little man before my eyes. I’m surprised I can spell anything these days. I hope I spelled bruschetta right. According to Wikipedia, I did.
I must share my new favorite food ever. I can’t stop eating it. I ate it today with my mom. It is bruchetta. Ooops – I mean bruschetta. It is so simple. It is positively yummy.
*depending on what bread you use, this will make about 8-10 pieces (more if you use smaller bread)
your favorite crusty bread (I used rosemary olive oil bread)
a handful of basil
3 tbsp balsamic vinegar
1 tbsp olive oil plus a drizzle
pinch of salt and pepper
1 whole garlic bulb
Slice the garlic bulb in half, drizzle with olive oil, and roast on 425 for about 20 minutes or until soft. The cloves start to get soft and pop out of the garlic skin (I don’t know what the paper-ish covering on garlic is, so I’m calling it skin).
Mix the chopped basil, balsamic vinegar, oil, salt, pepper and chopped tomatoes.
Put the mixture on top of the bread and garlic. That is it!