Recipe

Some of you have asked - and now I deliver - here is the recipe for Rich's Bruschetta

Bread(focaccia or ciabatta) cut into slices
Extra Virgin Olive Oil
Garlic Cloves(8) for Garlic Confit
Parmesan Reggiano Cheese - Grated
Shallots(2 Large) - for Shallot Mixture
Red Cherry/Grape Tomatoes (some prefer roma instead)- diced or chopped and seeded
Yellow Tomatoes - diced or chopped and seeded
Balsamic Vinegar
Fresh Basil
Salt
Pepper

To make Garlic Confit - placed peeled garlic into small saucepan and put enough olive oil to just cover the cloves. Simmer on low heat over a stove for 15 minutes - make sure the cloves do not overly brown - if so - start over. Remove garlic and press with a fork to make into a paste and allow to cool in a ramekin - reserve the oil for brushing the bread.

To make the Shallot Mixture - place diced shallot in a saute pan over medium heat with 1 tbsp of butter and 1 tbsp of olive oil - as shallot begins to brown - add fine quality PORT - i prefer taylor fladgate - 1o year/20 year - make sure not to burn the shallot - remove to ramekin

For Bruschetta - brush reserved olive oil on bread and add garlic confit, shallot mixture, grated Parmesan reggiano and place in toaster oven or under broiler for a few minutes - making sure not to burn the bread or the topping

Remove from oven and add fresh chopped basil leaves and tomatoes seasoned with salt and pepper to taste and add some fresh grated Parmesan and balsamic to taste

Enjoy

Talk at you soon.

Rich