As a mother of two young children, meals must be quick and easy. Over the years, I’ve developed my own simple, yet tasty mental cookbook for any occasion. I learned how to cook watching my mom’s pot (LOL); to me, my mother is the most amazing cook. I remember being a kid and breathing down her back asking when dinner was going to be ready. My mom is an old school Jamaican cook and when I ask for her recipes, measurements are usually: “add a little bit of that”, “season to your liking” and “add a pinch of this” and “add a pinch of that”. And so, that is why I call it my mental cookbook.
Even though I grew up with the Jamaican type of cuisine, I still have some love for Italian cuisine and so I thought I’d share mygo-to recipe for my Bruschetta. It is always a hit whenever I’m hosting dinner parties or just for a quick bite.
- 1 freshly baked Baguette
- 6 Ripe Campari Tomatos
- 2 Sticks Of Scallions
- 4-6 Fresh Basil chopped
- Balsamic Glaze
- Olive oil
- Black pepper
I didn’t put an exact amount of each item because it really is about how you like it and how much you want.
Chop tomatoes into tiny squares
Strip the ends of the Scallions and cut them in small circles
I use Scallions instead of red onions (I like the subtle taste of onions)
Chop Basil into fine pieces use to your taste I normally use about 2 big leaves
Mix all the above together and then add 2-3 tbps of olive oil and 1tbps of Balsamic Glaze
Add Salt and Pepper to your liking
Add Parmesan cheese to your liking
Give it another stir
Serve it on a fresh oven toasted baguette bread
And voilà! It is now ready to be devoured.