Madrona Farmers Market Bruschetta

Bruschetta

Sigh.

Didn’t think about this date, doing food at this time and this place, but let’s discuss. Madrona Market on 9/11, of the year 2015.  This is a tender and difficult location, right now, and, for a long time now. In space and time.  

I love this country. I love this weird city of Seattle, and I love the Madrona/CD/ID/Judkins Park neighborhood to my heart. I lived here for a long time and learned all about how I am Me. So.

It gives me pause when I think of what we are as a Nation, where we’ve been, and where we might just go if we get our stuff together. So.

This year, please join me at the Madrona Farmers Market. I’ll be doing what we all can do to make this whole thing work… by supporting our local farmers. Saying a little “I hope” with everyone.

And, I will most likely be making a version of my tomato bruschetta. Enjoy, and please come join me.

Fresh Tomato and Basil Bruschetta

time for hijnx!

½ small onion, very thinly sliced

6-8 leaves sweet basil, cut in chiffonade

4-5 ripe, seasonal tomatoes, cut into medium dice

sea salt and freshly ground tellicherry black pepper, to taste

high heat oil for searing bread

1 crusty loaf of market fresh baguette or other long, narrow loaf, sliced into 3/4 to one-inch thick slices

3-4 cloves fresh garlic

extra virgin olive oil, to taste

Additional salt and pepper, as desired

 

Combine the onion, basil and tomatoes with a few pinches of salt and pepper. Set aside.

Heat a 12” sauté pan over medium heat. Add enough high-heat oil to cover the bottom of the pan completely. When the oil begins to shimmer, place 3-4 pieces of bread down in the pan. Sear them on one side until golden brown, then turn and repeat on other side. Remove toast and repeat with remaining bread, adding more oil each time as necessary.

Rub one side of the toast with garlic. Follow with tomato mixture. Drizzle with extra virgin olive oil and flavored oil, if desired. Sprinkle with more salt and pepper if you like.  Serves 6-8.

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