Oh man, words cannot begin to express how much I love my new camera.
Seriously, seriously love. The pictures. They’re stunning (I think). I love, love, love, love, LOVE it. It will accompany me around Europe, photographing many a pastry, pizza and bowl of pasta. Oh the things that camera will see in the upcoming month. Stay tuned.
In the meantime, check out part two of my bruschetta making extravaganza: caprese bruschetta.
This was the second type of bruschetta I was supposed to make on Sunday night, before Mother Nature swooped in and kicked Hydro Ottawa’s ass. I was so concerned on Monday evening when I got home from work – the electricity was still out, and my Art-is-in Bakery baguette wasn’t getting any fresher.
My worrisome bruschetta fate led to me attempting desperate measures:
To my great relief, the power came on before I was forced to bring my cheese to another location. My friend Ben was kind enough to offer his fridge, however, and so I brought him and his girlfriend Sara the leftovers.
Anyways, back to the actual bruschetta. I discovered that this appetizer is actually the only way I like eating uncooked tomatoes. Normally I hate them, but there was something about the combination of high quality mozzarella, basil and oregano that made it all okay.
In the recipe I adapted my version from, the cheese wasn’t supposed to be melted. To that, I say all cheese is better melted. I let it broil on top of the garlic oil-soaked bread and scattered the leftover cheese on top. Omnomnoms were achieved.
PS: Bruschetta is the most unladylike appetizer to eat. I thank my lucky stars that I was sitting on the porch alone wearing biking clothes when I ate this. A mess was made.