An Ancient Tradition

28 03 2010

Breaking Bread with new friends...

In the  old days, the really old days, people would share a meal together as a way of introduction and community. That rarely occurs anymore these days; it’s often a business dinner, a fast food pick-up or a more intimate occasion when we go out these days. We are lucky to get the immediate family around the table, let alone have an opportunity to meet & greet strangers. Yet I had a chance to step through the gates of time and relive that ancient tradition of “breaking bread”. I got the opportunity to cook for some folks, share their hospitality and warmth and get to know them in the elder tradition of community and fellowship. I love my new friends! I literally started the meal our by “breaking bread”, so here’s the ever so simple and timeless bruschetta starter

Bruschetta

  • 3 sour dough mini-baguettes or 1 large baguette

Topping

  • 2 cups seeded and chopped Roma tomatoes (about 3 tomatoes)
  • 1 tsp chopped capers
  • 1 clove chopped garlic
  • 1 tsp oregano
  • 1 tsp thyme
  • 1-1.5 oz basil
  • 3 tbsp olive oil
  • 1.5 tbs balsamic vinegar
  • Juice ½ lemon
  • 4 oz fresh mozzarella

Cut the baguettes in half and liberally coat with good olive oil. Grill the bread. While the bread is grilling combine all the toppings except the cheese in a bowl. This can be done several hours ahead of time to allow the flavors to come together. Place the mozzarella on the bread and melt the cheese under the broiler. Once the cheese has melted, add the toping, season and serve. This was served with a  Vernaccia di San Gimignano, an inexpensive (around $10-12 per bottle) but delicious white from the village of San Gimignano in Italy.

...Italian Style!

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10 responses

28 03 2010
partnersinwineclub

Hopefully one day we will share this ancient tradition- btw you had me at sharing and capers…

Chef E
http://cookappeal.blogspot.com/

29 03 2010
whatscookingwithdoc

Thanks Chef,
I look forward to that….

28 03 2010
Dianna Seijas

You had us at Bruschetta, lol. Unbelievable dinner Doc! It was an absolute pleasure and quite the honor to have you join us. Having new experiences with food, that I previously did not care for, was delightful. The freshest of ingredients, the colors, and the flavors with bits of surprise (capers) was nothing short of brilliant. We look forward to you and Jen joining us in the future, as family, and carrying on our tradition of breaking bread with family and friends. The dinner was delicious and brilliant. The circle of family and friends, entertaining as usual. Welcome to the family Doc, we love you too!!!!!

28 03 2010
whatscookingwithdoc

Thanks Dianna,
Looking forward to many more dinners and adventures in Cookery!

28 03 2010
Mike Kanter

Bruschetta was perfect, as was the entire dinner and evening. It took me back to the Italian country side, sitting in a tiny village piazza sipping wine and making friends.

28 03 2010
whatscookingwithdoc

Thanks Mike,
Looking forward to when we all get to go back to Italy….

28 03 2010
Diane

I have spent many days and nights passively observing the Barefoot Contessa dinner parties loaded with great friends,food and wine.Then I realized I have friends,a kitchen,Publix, wines etc..Let’s have our own!
Recently our friends have started sharing dinner meals together.
The repast last night prepared by Doc was like nothing I could have ever imagined. It was an experience that I will never forget and hope to have the pleasure for many years to come. I thank you for this evening full of friendship. Ina Garten would be jealous..maybe she will be our new friend for dinner next time. The more the merrier.

29 03 2010
whatscookingwithdoc

Thank you Diane,
Hhhmmm, the Doc & The Contessa-kinda sounds like some Disney movie!

29 03 2010
Kevin Millis

Yum!… one of my favorites!

30 03 2010
whatscookingwithdoc

thanks Kevr,
But look at today’s-it’s so much better with our ocean friends included!

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