It was Easter Sunday two days ago and back home, the family always gathers for a meal. It may not be a feast of food but the cheerful banter and warm company is enjoyed by all.
This year, unfortunately, I’m away from home. However, that didn’t stop me from having a small dinner affair with a bunch of friends. While they were knocking hard at their books, churning out essays, I took to their kitchen and prepared a little somethings.
Easter Dinner Prix Fixe
Roasted Chicken Thighs
Caramel Ice Cream on Warm Brownies
I won’t feature all the items here, but what I’d like to share is how to go about making the starter – Tomato Bruschetta (pronounced as [brusˈketːa]). There are a few ways of doing it and here’s mine:
Drain and remove the skin of the tomatoes. This should be pretty easy to do since they’ve been boiled through. Begin by using a knife to make a slit on the skin of the tomato.
Once that’s done, chop them all up and toss into a bowl, with a splash of olive oil, vinegar, basil, salt and pepper. Stick them into the fridge for a bit.
Toast slices of baguette in the oven or on a hot griddle pan, to your liking and sprinkle bits of chopped garlic on top. (I do this instead of adding the garlic to the tomato mixture so that the flavour of the garlic comes out stronger.)
Lay a spoonful of tomatoes on each of the baguette slices now. Top off finally with chopped arugula, for that nutty aftertaste. Done!
“Slimy, yet satisfying.”