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Cabinetry 101

Core Values

Bruschetta

6 lg            Vine Ripe Tomatoes
4 ea           cloves of fresh garlic,
                 chopped (more if you
                 want)
10 oz         pistachio nuts (rough
                 chop, see picture
                 above)
1 1\2 T     fresh chopped basil
1 t             fresh chopped thyme
1 t             fresh chopped oregano
1 1\2 T     salt
1-2 T        olive oil
                 pepper to taste

- cut up the tomatoes into 1/8's and
   pulverize in food processor, but
   do not puree
- put in bowl and mix in salt, let stand for
   10 minutes
- pour into fine mesh strainer and let drain
   for at least 8 hours in fridge

Hint: most drainage will occur in first hour and water should be poured off a couple times during this period

- you now have a fluffy pulp that you will
   add the remainder of ingredients too
   and mix
- spoon on to crustini bread and enjoy

Crustini

- take a french bread and cut in half
- cut each of these pieces in half so each
   piece has top and bottom of bread
- freeze these four pieces until they are hard
   enough to cut into 1/4 inch crackers with
   chefs knife

Hint: if you tried to do this with soft bread the bread would cave in and the cuts will be uneven

- brush with melted butter
- bake at 350° until golden brown (about 10
   to 15 minutes)
- they burn easily so watch them closely in
   last minutes

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