Being able to share dinner with someone is what makes winters on the East Coast even remotely bearable. I spent most of last night shivering my goosebumps off at the Eagle Bank Bowl, watching my alma mater kick Temple University’s ass. The downside? It was 25 degrees, and that doesn’t take account for the wind chill.
You see, on the east coast, there’s this thing called wind chill. In California, the only wind I ever experienced came from Santa Ana when the fall clocked in at about 95 degrees. Everyone in California told me I was crazy for moving to Washington–that I would literally die because of the cold. That’s absurd. Most of the world lives through non-LA winters. As a Californian who has made the move, I’ve discovered that the cold is very livable when 1) it’s not raining and 2) it’s not windy. I came home, took a hot shower, and sat wrapped up in blankets next to the furnace vent in my bedroom. Hours later, my bones still felt frozen. On days when the cold is livable (i.e., not wet or windy), I’ve found that the cold is actually very pleasant, and I enjoy it very much!
I’m never going to a football game in the winter again. At least UCLA won–I can’t imagine how much my body would hate me if I spent multiple hours in 25 degree wind chill weather, only to watch UCLA lose a football game (as if I haven’t seen that before). Last night was a special treat.
Anyway, I didn’t make this bruschetta last night. I actually made it a couple of weeks ago, with a friend of mine who arrived home Hawaii at the exact time I happened to be suffering through wind chill at the Eagle Bank Bowl. We served this with my stuffed chicken, fresh ravioli he brought back from Little Italy in New York City, and a nice cabernet. It was by far the best dinner I’ve had in a long time. We’re planning for another, even though this one will be hard to beat.
WHAT YOU NEED:
Bresaola (the beef version of proscuitto)
2 whole tomatoes, diced
1/2 cup green olives
1/2 cup basil
1-2 cloves garlic, minced
1/2 cup sun-dried tomatoes
1/2 cup olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
fresh mozzarella for garnish
WHAT TO DO:
Slice the baguette into 1/2- to 1-inch angled discs. Drizzle olive oil on a baking sheet, and let the bread soak up the olive oil as you make the bruschetta. Slice the bresaola into bite-sized pieces, and arrange on top of the baguettes.
Combine the basil, garlic, olives, and sun-dried tomatoes in a food processor. Pulse-grind until choppy, then stir in the tomatoes, olive oil, and balsamic vinegar. Add salt and pepper to taste.
Arrange about 2 tablespoons of the bruschetta on each baguette slice, and broil for 5 to 7 minutes. Then pull out, garnish with the fresh mozzarella, and broil for 2 to 4 more minutes.