Wednesday, May 18, 2011


You know, sometimes I have a lot to say and ramble about here, on my blog. But today, well, today is different. I am tapped out of ideas to type about so I will revert to the classic, fall-back topic that everyone goes to when they don't have anything else to say. Yes, I will talk about the weather.

Provo is wet. And kind of cold. It has been raining off and on for two days now and I sort of like it.  I would like it more if summer (or at this point I'd even settle for some springtime weather) would arrive and bring the sun along with it.  I mean, it is the middle of May and I don't think I have felt anything about 65 in weeks.

It is pretty though, this rain. Everything is green and misty. I enjoy that.

Perfect weather for making bruschetta. Though it is a great any weather snack.  Hot, hot summer days are great for bruschetta. Cold, rainy, not-so-spring days are also ideal.  It is obviously the universal treat.

Gotta love those meaty Roma tomatoes combined with strings of sweet basil and fresh mozzarella.  That stuff cures heart breaks and hunger, it's that good.


  • 5 Roma tomatoes
  • Pinch of salt
  • 3 TBS olive oil for the tomatoes, plus more for the bread (1/2 cup - 1 cup)
  •  1/4 cup fresh basil leaves, chopped in a food processor
  • 3/4 cups mozzarella cheese, shredded 
  • 1/2 loaf of sourdough bread (or other crusty stuff)
  1. Preheat the oven to 325. 
  2. Cut the tomatoes in half, get rid of all the seedy stuff in the tomatoes and cube them.  In a bowl mix the salt, oil, and tomatoes.  Spread on a cookie sheet lined with aluminum foil, making clean up much easier.  Bake those tomatoes for about 45 minutes or until they are super squishy.
  3. Cut up the basil and mozzarella and place in the bowl you had the tomato mixture in.
  4. While your tomatoes are cooking, slice your bread into 1 inch thick pieces.  Pour a whole bunch more oil in a bowl and coat each side of each slice of bread.  Use a brush, your fingers, or whatever you have on hand!  Fry your bread in a pan until each side is golden brown.  You can also grab some garlic and scrape it along your now semi-crunchy bread. 
  5. When your tomatoes are finished, remove them from the pan and return to your mixing bowl.  Mix in the mozzarella and basil.  Spoon the tomato stuff onto the bread when you're just about to eat it.  Letting it sit too long on the bread will bring about sogginess.

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