I think the main takeaway here is: purple basil does not necessarily make for purple pesto.
Soooo, it's not like we're trying to reinvent the wheel here. But I do like Nigel's liberal use of the broiler in this recipe. In my normal, not-recorded-for-the-purposes-of-this-blog life, I tend to forget about the broiler, but it really can make fast work of things, as this bruschetta kindly reminded me.
Speaking of making fast work of things, as I don't have the time to write a proper post, here are a few links to things I've been reading and watching:
1. I often find myself worrying that we are all going to end up like the people in WALL-E, riding around in hovering cars/golf-carts, staring at our screens all day long. Sooo, I kind of loved this article.
2. This was a beautiful movie, though it made me really sad.
3. I've found a new favorite writer in Rebecca Solnit. Right now I'm reading this but can't wait to read more of her work.
4. On Cinema at the Cinema is back for season 5!
5. Rumor has it there's a big tweet brewing! #huge
That's all for now, friends. Will write more soon! And we have a new video that should be ready for next week!
Tomato and Basil Bruschetta just barely adapted from Nigel Slater's Notes from the Larder
makes 4 toasts
(Note: we doubled this recipe because 4 toasts doesn't quite cut it around here for lunch.)
6 tablespoons olive oil
1/2 cup basil
a few tablespoons of grated Parmesan
4 sprigs of cherry tomatoes on the vine (or about half a pint's worth)
4 slices of crusty white bread
4 marinated artichoke hearts
Preheat the broiler. Pour the oil into a blender. Add the Parmesan. Tear up the basil and add it to the oil and Parm, then blend to a smooth green (err, black?) puree. Place the sprigs of tomatoes, still on the vine if you wish (If only we'd had tomatoes on the vine!), on a baking sheet and broil till the skins just start to blacken and burst here and there. Place the slices of bread on the baking sheet and pour over the basil oil. Season with salt and black pepper, then place under the broiler for a couple of minutes, till the edges are crisp.
Place a sprig of cooked tomatoes on each and tuck in the artichokes, halved or sliced. Serve immediately, while the toast is still hot and crisp.