Tag Archives: tomatoes

Simple Bruschetta

30 Aug

Tomatoes are my favorite food.

I eat them every single day in salads, on toasts, like apples, and I’ve even been known to (often) eat an entire jar of tomato sauce with a spoon & a smile.

You think it’s sick?  I think it’s just right.

Anyway, with SO much tomato love, you can imagine my excitement when I encountered (devoured) this simply delicious bruschetta prepared by my friend S.

I’ve made this bruschetta a few times already because it’s incredibly easy, such a crowd pleaser, and can be made several hours before your guests arrive.

This week, I’ll be testing this recipe on G’s parents, who are visiting us in Seoul.

No pressure.


– About 12 cherry tomatoes
– 6 to 9 leaves of basil (I usually use 9+ leaves)
– 1 tsp minced garlic
– 2 heaping tbsp of extra virgin olive oil
– 1-2 tbsp balsamic vinegar (I prefer 2 tbsp, but it might be too acidic if your tomatoes aren’t sweet, so taste as you go)
– Salt and Pepper to taste
– Baguette or loaf of french bread
(1) Wash and de-seed tomatoes.
I am not super diligent about de-seeding because it doesn’t bother me if a bit of tomato juice remains.
(2) Dice tomatoes and place in a bowl.
I like cutting each tomato in half, and then cutting each half into 3 pieces, so that 1 cherry tomato yields 6 slices
(3) Cut the basil into thin ribbons (chiffonade) and place in the bowl.
(4) Add rest of the ingredients to the bowl.
(5) Mix, taste to season, and refrigerate.
(6) Remove bruschetta from the fridge about 15 minutes before guests are due to arrive
(7) Slice up the bread (diagonally) & serve
(7)  Pre-heat oven to 350 degrees.  As the oven is coming to temperature, slice the bread diagonally.
(8) Place slices on a sheet tray and drizzle with olive oil (optional).  Place tray in oven until bread begins to crisp.
For garlic lovers, rub a clove of garlic along the toasted bread for an additional kick.
– Serve immediately or at room temperature with bruschetta.

Baked Salmon, Asparagus, Tomatoes & Potatoes

11 Aug

Finally- a dish that is delicious, nutritious, and can be made in under an hour.


My darling new neighbor and good friend, Mshi, found a delightfully easy baked salmon recipe** from the book Home at 7, Dinner at 8 that we were both eager to try.

The recipe calls for nothing more than salmon, asparagus, tomatoes and potatoes, some olive oil, basic herbs + salt and pepper… which is quite the perfect combination of fresh & simple ingredients, if I do say so myself.

 The entire meal took us only 45 minutes to complete (including all the washing, cutting & baking) and, to be very honest, the process was so bizarrely easy that Mshi and I were bracing ourselves for a tasteless disappointment.  I mean, can good food be this quick?!


Turns out, it can!

This is the part when Mshi and I taste the salmon for the first time and start high-fiving each other like we just won the World Cup.

The baked salmon & veggies were unbelievably tasty (and healthy), especially when paired with white wine, fresh bread & a garlicky garden salad. I can’t wait to make this meal again.

Notes (*):

*Koreans say, “Hwaiting!” which I believe is derived from the English word, “fighting,” as a way to cheer themselves or others on.

**We followed the basic recipe, but omitted the Pancetta and added rosemary to the potatoes (only).  We also added dill and thyme to the salmon (only).