This week DH and I were in Chicago for a meeting. (My presentation was very well-received, thankyouverymuch.) Our hotel was on the edge of Greek Town but we joined a group of co-workers Tuesday night and went to this restaurant up near Diversey and Halsted. We found that they offer Tapas Tuesday on , well, Tuesday, which is a menu of many of their dishes but in smaller portions. I don't remember the name of the dish but one of the dishes I ordered was a brushetta that DH and I decided just had to be reproduced at home. Not one to let grass grow under his feet when there is food to experiment with, DH reproduced the dish this evening.
I made the bread this afternoon (Artisan Bread in 5 min, basic recipe) and he did the rest----and he shared. Delicious!!!
Wilson's Tomato, Avocado, and Provolone Bruschetta
One medium vine-ripened tomato, seeded, cut in a large dice
Half of a ripe Haas avocado, large dice
Some shredded provolone cheese (no measurement, maybe 1/3 cup or so)
basil leaves-about a teaspoon (2 or 3 fresh leaves), chopped
garlic clove (peeled)
olive oil - one tablespoon
red wine vinegar - one teaspoon
sturdy bread-sliced, cut into serving portions
Sea salt (Maldon's flaky)
Toast the bread and rub the garlic clove over the toast (either a lot or a little--to your taste) Place the toasts on a serving platter.
In a medium bowl, combine the tomato and red wine vinegar. Add the olive oil, basil, and provolone. Mix. Add the avocado and mix gently. Spoon the tomato/avocado mixture on the toast. Sprinkle the salt according to your own taste at the table. Enjoy!
Stay tuned for some actual knitting-related content!