― M.F.K. Fisher, Serve It Forth
This is such a fun, yummy starter to try to put together! Basically you bake little cups of bread which eventually hold the bruschetta you’ve plunked together. And if you don’t feel like bothering with the cups just scoop the tomato mixture up and plop onto slices of toasted baguette and serve!
4 – 6 small tomatoes (chopped into a little chunks) (these will fill about 9 cups)
9 – 10 slices of brown bread
½ cup olive oil
½ cup cheese (grated)
2 tablespoons garlic paste
1 tablespoon oregano
Handful of fresh basil leaves (chopped)
Salt and pepper to taste
Foodnote: This is one of those steps that looks easy but when you actually get to lining the muffin tray you might find that the bread tears or overlaps in places. Don’t worry about it being messy and you can use stray bits of bread to patch any holes that you see.
3. While your muffin cups are baking, in a large bowl, combine the tomatoes, 3 – 4 tablespoons olive oil, salt, cheese, garlic, oregano and any other seasoning you want to include.
Foodnote: I have a kitchen sink Italian mix that I got as a gift which has a mix of parsley, thyme, oregano and chilli which I used. Put in whatever you like – even the quantities I’ve mentioned are only indicative. Taste the mixture and see if you’d like to put more of anything.