Days like today make me a little nostalgic. It has been cold and foggy since I woke up in San Francisco, and the gray morning reminded me of my earliest visits. My first trip here was when I was very young and the memories are hazy. On a later visit I came with Fabi for a vacation, and another time I drove up with my dad for a pharmacy school interview. We explored the city together, laughed about the steep hills on the way to the cable car, admired the view of the bridge from our hotel, and — of course — enjoyed the shopping.
On both that second and third trip I returned to the same Italian restaurant because it was that good. Every time I go, I order the bruschetta. What makes it special? For one, it includes chopped artichoke hearts, and for another, it’s completely overloaded with toppings. The first time I tried it I thought it was impossible to eat without a fork; now I’ve mastered eating it by hand. It’s simple to make at home and makes a great snack or appetizer. Don’t be afraid — you’ll love it.
It’s my day off today, and the foggy weather is making me feel lazy when I should be cleaning and heading to the gym. But breaks are important — time to get moving and tidy up!
- 1 French or sourdough baguette, thinly sliced
- 3 tomatoes, diced
- 1/3 cup fresh basil, chopped
- 2 cloves garlic, minced
- 4 canned artichoke hearts, chopped
- 1/4 cup thinly grated Parmesan cheese, plus extra for topping
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- Arrange the sliced bread on a baking sheet.
- Combine the tomatoes, basil, garlic, artichoke hearts, Parmesan, olive oil and balsamic vinegar in a bowl. Mix well for about a minute; you can prepare this ahead to let flavors meld. Season with salt and pepper to taste.
- Spoon about 2–3 tablespoons of the mixture onto each baguette slice.
- Bake for 15 minutes, until the bread is crisp and the topping is warmed through.
- Remove from the oven and sprinkle additional Parmesan over the bruschetta. Serve warm.