Every year Dave's high school youth group does a themed dinner and a slave auction to raise money for summer trips. After doing the 50's Diner for the past few years, this year Dave decided to switch it up and offer the Italian Cafe. On the menu for the Italian Cafe was bruscetta for an appetizer, salad, spaghetti, garlic bread and Italian Ice for dessert ("Italian Ice" equals a fancy name for "Snow Cone!"). He divides up his students to be servers, busboys, cookers, food prep, money takers, etc. The students always do a great job! The decorations were Christmas lights strung from the ceiling and tables set with checkered table cloths and flowers. Dave even found some Sinatra music to play in the background. It was a successful night and everyone seemed to have a great time. My job? Making the bruscetta in advance at home today--enough for 250! Dave didn't leave me alone with this task, though. Today we spent hours together chopping the tomatoes and pressing the garlic. You know I love to share recipes, so here is tonight's...Bruscetta for 250
80 fresh tomatoes (chopped-- Roma worked well) (if using big tomatoes, use just 40)
40-60 cloves garlic (pressed)
5 cups olive oil
2 1/2 cups basil (we used dry-- use more if yours is fresh)
2 1/2 cups Parmesan cheese
10 tsp. salt
5 tsp. pepper
10-12 loaves Italian bread, sliced and toasted under the broiler
Combine all ingredients (except bread). Refrigerate. Serve spoonfuls on toasted bread.
(Yes, I am being a smart alack to give you this recipe...if you want it more reasonably sized, just divide each ingredient by 40!)
No comments:
Post a Comment