Day 72 - bruschetta

Oh my, the days just fly by. Having returned from France the days had been more than busy, just a huge amount of work to do. The news is also, that since having moved office location, I do not have the privilege to cook me lunch, as I have been doing the past year. So I'm stuck with sandwiches & salads, lousy restaurant menus or - more often - just a few snacks (apples, bananas, fruit bars,...) until I arrive home and consume a meal that can actually be called food.

And when starving after a whole day at work I do not have time for slow-cooking. But I could, I guess, prepare my meals in advance and just reheat when I get home. We'll see. It's only day 3 on the new location anyway.

Today I brought me a medium salad because while preparing it I actually ran out of salad and therefore a smaller size for lunch. Oh well, I'll figure something out later.

I'm not hungry much these days. Yesterday, for example, I eat breakfast (slice of bread with vegan chocolate spread), then some fruit, and bruschettas when I arrived home along with some pistachio nuts. Today, eggs and salad so far. It shows wonderfully on my body :)

About the bruschetta. Although it categorizes as an appetizer, we often enjoy it as dinner, since we rarely cook dinner. The most generally recognized is the version with tomato topping. You can read more on wiki or google pics for drooling.

BRUSCHETTA
serves: 2-4

1 baguette (250 g)
virgin olive oil
3 tomatoes
1 bell pepper
some fresh basil leaves
salt, pepper
garlic cloves (3-4)

Peel tomatoes. The best way to do it is to boil a pot of water, submerge the tomatoes for a few seconds until the skin starts to peel away, then remove from water and peel the skin off. Remove seeds and dice finely.

Wash & dice bell peppers. I used a red bell pepper, but try other colors, like yellow and green, for extra effect.

In a bowl, mix tomatoes and peppers, top with a drizzle of olive oil, season to taste and add chopped basil leaves. Mix everything well and let it cool in the fridge for half an hour.

Slice the baguette and toast it. When hot, sprinkle with olive oil and rub with crushed garlic cloves. Serve bread hot with a topping of cold tomatoes.