Cherie’s Olive and Mint Bruschetta

A few days back, I was speaking to a friend about cooking for her son. Following the conversation, I began thinking about and posting recipes for children on Facebook. Speaking with Toni a couple of days back, it struck me that I’m not spending *any* time with Cherie… my own daughter!

Today’s lunch was an exercise in Cherie and I spending time together and it was fun! Not only did she gobble up her meal (as Toni predicted), both of us enjoyed ourselves immensely and we’ll be doing things regularly from now on.

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Bruschetta (brus-ketta) originated in Central Italy and probably began with olive oil makers tasting their newly pressed olive oil. The basic recipe consists of grilled bread rubbed with garlic, drizzled with extra virgin olive oil and seasoned with salt and pepper. Toppings can vary.

We chose to use black olives and mint as our topping.

  1. Coarsely chop your olives and garlic, chiffonade some mint
  2. Pound black pepper and sea salt into a coarse powder
  3. Mix the two in a bowl, with some extra virgin olive oil and black balsamic vinegar. We also tossed in some assorted Provençal herbs.
  4. Toast some bread and top with the olive/mint mixture. Add a little cheese if you like.
  5. Serve hot!

It was truly delicious and you must try it!

– Cherie & Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.