I'm taking a vacation day today, so I'm just taking it easy, and eating when I want to. Gonna have a swim later. For lunch on a lazy day like this, I love to make bruschetta. Today I put together a very simple one to top my crostini. (Crispy, crusty bread. I grilled some Asiago Cheese bread last night with our shish-kabobs, so the leftovers are crostini today.) I cut up some grape tomatoes and fresh basil, tossed them with olive oil, kosher salt and cracked black pepper. Heaped it all on my bread and toasted it in the toaster oven for several minutes, broiling for the last few. After it came out, I shredded Pecorino Romano cheese on top. At that point I sometimes put it back in the oven to toast the cheese, but didn't want to this time. Remember--it's my day off! Something else I usually add but didn't this time is fresh, minced garlic. It gives it such a great pop. If I don't want it too garlicy, I have been known to just take a cut clove and rub it all over the bread before it goes in the oven. Not nearly so strong that way. I think everyone makes a bruschetta similar to this. I just love the freshness of the tomatoes and basil. I also love using roasted red peppers too. And I think the Pecorino Romano is so good; you don't always HAVE to use Parmesano Reggiano. Though it is equally as good.
Here's to the lazy, hazy summer days to come. Happy Memorial Day!
And happy eating.