Cooking Up A Storm BRUSCHETTA Recipe by Beverly Drake, Chef Photos by Brad Shifflett Beverly, a former Brentwood resident, cooked at Chez Panisse in Berkeley, California and was also Barry Bonds private chef. She now works as a private chef for a family in Hillsborough, CA.

Bruschetta is a traditional Italian toasted bread and is an easily prepared side or even main dish. It can be topped with just about anything, or simply dipped in garlic and olive oil. Another great feature of this dish is that it can be served with anything — a salad, your favorite grilled meat, or an egg for breakfast. Here is an easy way to make bruschetta on an outdoor grill. And since you have the grill going, go ahead and throw on your favorite marinated meat and toss a salad.

Ingredients:
– 4-6 ripe tomatoes
– 1 loaf of artesian bread
– Olive oil
– Salt and pepper
– Fresh garlic cloves
– Fresh herbs, such as basil, oregano, or savory

The following nine steps will lead you through the process of making bruschetta with little trouble or fuss:
1. Start the grill.
2. Slice 4-6 ripe tomatoes in half and sprinkle with salt and pepper. Pick up a box of kosher salt for your pantry next time at the grocery store. It’s easier to use because it has a milder “salt” flavor. Also, using a peppermill makes a big difference in the pepper flavor. (It’s the subtleties that transform good food into great food.)
3. Put the skin side of the tomato on the grill.
4. Cover the grill and let the tomato cook until it looks
darker in color.(This is called caramelizing, when the natural sugars begin to brown.) Cooking will take anywhere from 15-30 minutes depending on how cooked you like your tomatoes.
5. Slice 1 loaf of artesian bread to 1 inch thick slices.
6. Lightly drizzle the bread with olive oil.
7. Grill the bread until it is toasted on the outside. (You can also toast the bread in the oven.) I like the bread to be slightly soft on the inside, but toast it the way you like it.
8. When the bread is done rub each slice with the fresh garlic. The toasted bread acts like sandpaper and the garlic fills the crevices with its juice and flavor.
9. Simply top each piece of toasted bread with a grilled tomato or two and sprinkle with chopped herbs, such as basil, oregano, or savory.

On the grill...	Seasoned with garlic...	Bruschetta ready to be served to hungry diners.

DIVERSITY
Remember, you can top bruschetta with anything. Experiment with different breads and different toppings; there are many options with this recipe. Try roasted peppers or chopped herbs mixed with olive oil and capers. You can serve bruschetta as a dessert by cutting peaches, figs, or your favorite fruit in half. Then grill until soft and caramelized, and put this on top of your bruschetta with a scoop of ice cream. °

If you have questions about this recipe or want to get in touch with Beverly, please email her at beverly@110mag.com