Thursday, March 29, 2012


Here comes the sun!  I love when spring arrives.  Something about having made it through winter makes me happy and you know how bitter winters are in Texas.  Spring means more hours of sunshine, the return of locally grown fresh fruits and vegetables, and sitting on the patio watching the kids play in the backyard. 

Bruschetta is easy to make but feels more sophisticated than a basic dip.  Perhaps it’s because people recognize the time you spent chopping the tomatoes.  Invite some friends over to enjoy the nice weather, take your allergy medicine and whip up a batch of bruschetta.  Happy Spring!

  1. 4 tomatoes, seeded and chopped fine
  2. 1 clove garlic, minced 
  3. 4-6 large leaves of fresh basil, chopped
  4. 1 ½ T balsamic vinegar
  5. 2 T extra virgin olive oil
  6. Salt and pepper to taste
  7. Shredded parmesan to taste
  8. French baguettes
Wash, remove seeds and chop tomatoes into small pieces.  Chop basil into small pieces as well.  Mix together and add remaining ingredients (#3-7).

Slice baguette into thin rounds (about ½ inch thick).  Place on a cookie sheet in the oven under the broiler.  Watch carefully so as not to burn.  Depending on how close the upper rack is, this could be as quick as 30 seconds.  Flip and broil on the other side.  The goal of crisping is so that the bruschetta does not make the bread soggy, however not so crisp that someone chips a front tooth biting into the bread.


His Doorkeeper said...

Hi Ann, Just had to comment on the bruschetta. I had the best bruschetta at Chris and Carl's home when we were in Corpus the summer of Chris and Carrie's wedding. If I remember correctly, it was made by Claire. It was delicious but I never got the recipe. I'm sure your recipe will be delicious also!!

The food at Carrie's shower was perfect! Thankful to have a Baker's Mann in charge of the food!!
Can't wait to try some of your recipes!
Judy Martin

The Baker's Mann said...

Hi Judy - great seeing you last weekend! I will have to ask Claire for her recipe and see how it is similar and different. Variations are good to account for different tastes :) Thanks for signing up to receive emails from the blog. Would enjoy posting some Martin family favorites if you wish to share. All you have to do is email me the recipe and I'll do the rest

Anonymous said...

Words to the wise: tomatoes always taste better with the skin removed.
I know -- no one wants to bother.
But, trust me, its fast and simple.
Boil water. Cover tomatoes in boiled water for 30 - 45 seconds.
Place tomatoes in ice water until cool. At the stem end, using either your finger nail or the point of a kitchen knife, start peeling. If the skin doesn't remove easily, you have not placed them long enough in the boiled water. Next time -- do longer!
Uncle Willy