Italian antipasto has an interesting history.Today bruschetta and crostini are fancy terms we use and interpret and improvise to our imagination but their origin goes back as far as the 15th century.Toasted bread rubbed with garlic and topped with olive oil and seasoning.Truth is food is at its best when there are few and fewer ingredients.It always was and will be.
Cherry Tomatoes,Caramelized Onions and Pepper Cheese Bruschetta
Baguette slices :3
Cherry tomatoes: 4 to 5,sliced
Pepper cheese spread
Black pepper: 1tsp ground
Sugar: A pinch
Toast the baguette slices in oven and sprinkle olive oil on top of them.In a pan heat olive oil and add the sliced onions and saute turning the heat low.Add salt and sugar to it and keep stirring.Do not let them sit otherwise they will burn.The onions should be golden brown when caramelized.Turn the heat off.On the baguette slices spread the red pepper cheese spread(I got it from the store the other day and kept myself from eating half of it..it is that good!) first.
Next put the caramelized onions on top of it.Season with black pepper.Lastly arrange the tomato slices neatly in rows.They look adorable and lovely.Summery breakfast is ready.
As a matter of fact it might be the best thing I cooked this season.Fresh and a thousand flavors burst in your mouth after the first crunchy spicy bite you have.