David's Famous "Green Death"

Hi Steve and Vicky,

As requested, the recipe for "Green Death" bruschetta. The guiding principles: keep it simple and trust your instincts on amounts.

several ripe tomatoes, diced
one medium onion, minced
fresh garlic, minced
fresh basil leaves, torn,
extra-virgin olive oil
salt
fresh mozzarella, cubed (optional)

First, dice the tomatoes into whatever size pieces you prefer. Put the diced tomatoes in a large bowl and salt them generously. Then add the minced onion and garlic according to your preference--I tend to use two or three large garlic cloves to several tomatoes. Tear the basil leaves into whatever size pieces you like (do not chop them--tearing releases more of the flavorful oils), and after adding them douse the whole pile of stuff with good extra-virgin olive oil. Use no vinegar! If you like, add fresh mozzarella. Serve the bruschetta over pasta or on toast rubbed with garlic. Or just eat it plain. And don't pour off the juice that accumulates at the bottom of the bowl--it's very tasty.

Have fun with that. Just be prepared to smell very garlicky for a day or so.
Cheers,
David