Sunday, August 30, 2009

Sunday brunch: Bruschetta with falafel burger balls (redux)

I couldn't wait, I was too curious, so I revived some of the Rebar falafel burger balls from yesterday, rolled them in olive oil, and baked them. Nothing burned or fell apart this time during cooking, but when I put a fork into one of the balls, it instantly crumbled to falafel burger dust. It was tasty dust, but dust all the same. Maybe I ground the chickpeas up too fine, but I don't think I'll be making this again.

Bruschetta, on the other hand, is always good, especially when made with sweet, perfectly ripe, fresh-off-the-vine garden tomatoes as this one was. My mix has tomatoes, garlic, lemon juice, parsley, extra-virgin olive oil, sea salt (I would have scoffed at this a few months ago, but there really is a difference), and pepper on toasted French bread. Oh, yum. My sister makes this for a big group of us sometimes, and what she does is toast a bunch of bread and lay the toast pieces on a large tray with all their edges touching, and then she literally pours the tomato mixture over them, juice and all, and her bruschetta is the best I've ever had, anywhere.

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