Bruschetta

There are many ways to make Bruschetta -- go into a restaurant and you might be surprised at what you are served. I prefer the classical Southern Italian version -- a simple and wonderful warm-weather meal. To start, dice up some ripe tomatoes and put them into a colander over a bowl. Salt them with a teaspoon or more of salt. You want to drive off as much water as possible. The salt will come out with the juice so don't worry about the end result being too salty. Let them sit covered for an hour or so. Stir every so often. Take the 'maters and put them into a small bowl with some good Balsamic Vinegar. Balsamic Vinegar is a bit odd if you are not familiar with it -- the idea of spending $10 and (way) up for a small bottle of vinegar doesn't make sense until you taste it. This stuff has been aged in wood barrels and the taste is amazing -- you do not use that much so a small bottle will last for several months. This stuff is a luxury but, given the day-to-day cost, it is not really that expensive. I use the Trader Joe's vinegar, the Costco Balsamic is not that bad and it is very cheap. For the tappenade, take about a cup of drained pitted Kalamata Olives, put them into the blender with a couple pickled Artichoke Hearts and a teaspoon of brown sugar. A few turns of the pepper grinder and then process on the low speed for 20 seconds or so. You want it chunky. You do not taste the sugar but it helps to bring out the flavors. The artichoke hearts add a smoothness and help the flavor as well. Tear up a couple leaves of fresh Basil. Get some Dry Coppa or Prosciutto ham and slice it into ribbons about a half-inch wide. Get a loaf of really good fresh bread. We used a rosemary loaf from a local store that has a bakery -- it's about $4/loaf and will feed three people (three large slices per person). Take a plate or cookie sheet and pour a quarter cup of olive oil in it. Soak one face of your bread slices and then toast either under a broiler or on your grill. You want the bread to just turn brown. The Maillard reaction will give you a nice nutty-sweet taste and a crunchy texture. Take the bread off the grill. Top with a layer of the tappenade, some 'maters, a couple slices of Coppa or Prosciutto and then a few bits of basil and munch away. A wonderful and simple meal for a couple bucks per person. Easy to make and delicious.