Loretta’s Bruschetta al Pomodoro
Mature Tomatoes (Soft, Red and Sweet)
Crusty Tuscan Bread (or Ciabatta)
Young Basil Leaves (the small ones)
Whole Peeled Garlic
Salt
Villa Bordoni EVOO or The Best Italian Extra Virgin Olive Oil You Can Find
Griddle or Toast the crusty Tuscan Bread.
Cut the peeled garlic cloves in half and with the open clove, smear the garlic juices over the abrasive toasted bread.
Roughly chop the mature tomatoes and place in bowl. Salt and mix to allow tomato juices to drain to bottom of bowl. When there is ample juice collecting in bottom, tomatoes are ready.
Add the hand shredded basil leaves.
Drizzle in olive oil.
Salt to taste and allow the tomatoes to soak in the oil and basil to give its fragrance to the mixture before spooning it over bread.
Drizzle olive oil over finished bruschetta.
Once Wed had a lovely peachy southern photo shoot up this week. The floral is elegant and more than a touch feminine in shades of peaches and green and looks great on the rustic wood table. They used garden roses, fever few, rosemary, star of bethlehem, tulips, and begonia leaves. I don't have that fabulous rustic table so I think if I was to use this color scheme for a dinner party of mixed company I'd just switch the table runner from lacy to something like this, for a more natural and neutral, slightly less frilly feel. I like the subtle difference that the peach tones bring, very refreshing. 
My favorite of these was that at every table there was a photo of each the Bride and Groom at the age of their table number. We were at table 9. Such a cute idea!
