One of my big fuck-offs with this so-called new age of gastronomy is the term ‘de-constructed’. Especially when the local pub or tavern has just undergone a reno and they’ve replaced the old cook Boris for some spritely go-getter chef to bring a little class to the place. And now I’m there wanting my usual greasy burger for lunch and this twat wants me to assemble the bastard myself? WTF! Plus charge me double and call the shit de-constructed!
Don’t get me wrong, there are amazing chefs out there that know the sophisticated art that is true food de-construction. Chefs that can pull apart the components of a classic dish and rearrange and present them in such a way that one can only look on in awe at the sheer wizardry it took to create it. You’re eating art.
When I order bruschetta as my starter at any one of my fave Italian restaurants, I often end up wishing I had of just ordered a tonne of it in a bowl with a 10 foot long crusty French baguette. Then I think, fuck I could have just ditched the need for scallopini stayed home and made it myself, and enjoyed it in front of the idiot box. And save $15.90.
So this is how it goes down when I’m at home. It’s not de-con, its merely just going heavy on the ingredients with a good loaf of bread and enjoying the vinegary, tangy, sweet, olive oily crusty party in my mouth.
This for me is one of those perfect snacks that hits a bullseye on all the flavour profiles in one bite, especially when I’m enjoying the footy.
Grab a bowl. Fill it. Devour it. Enjoy. Oh, and don’t forget the baguette!
You will need:
- 2 Tomatoes chopped
- 1/2 C pitted Kalamata Olives C
- 1 small Spanish Onion diced
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Cracked Black Pepper
- Maldon or Kosher Salt
- a little lemon juice (optional)
Throw the tomatoes, olives and onion into a bowl season with a good pinch of salt and give it a toss, stir, mix, whatever. Add a splash of oil and a splodge of balsamic and mix again. Add pepper and check if more salt is needed. Let stand for a few minutes to get the flavours fusing. Grab the butter, tear apart the bread and dig in! Squeeze over some lemon if you’re in the mood.
PS. You can also add a little sugar or stevia at the beginning if desired. Play with the quantities and have fun with it.
Let me know how you go!