Brushetta ("broosketta") it Just Gets Better
Ciao bella! (i'm assuming, given my 94% female bias readership)
As promised, here is the recipe for one of my favourite picky lunch accoutrements. It's healthy, it's delicious, it looks impressive, and it takes all of 5 minutes. WHY ARE YOU NOT FASTENING YOUR PINNY ALREADY??
Ingredients (serves 4)
2 cloves of garlic
5 big handfuls of cherry tomatoes (any tomatoes will do but your bruschetta will only taste as good as the quality of produce you use)
big bundle of fresh basil (around a dozen leaves)
half a fist of red onion
several generous glugs of decent olive oil (you want the ingredients to be wallowing, not swimming)
salt & pepper to taste
Chop your garlic cloves as small as possible and tip into a large bowl. Quarter the cherry tomatoes (if using alternative-sized toms, cut them into messy cubes) and add those to the garlic. Making sure your basil is washed, lay all the leaves together in a wee pile, then roll them up like your dad at Glastonbury. Taking a sharp knife, slice the basil sausage spliff so it shreds in tiny strips. If there are any rogue over-sized pieces at the end, cut them smaller separately. Finally, chop the red onion as small as you like; it's role in the dish is Gunther rather than a Friend, so don't go overboard with quantities or it will scare the delicate basil away.
Once all the chopped ingredients are in the bowl, pour in your olive oil until everything is nicely moist, but not submerged. Ideally you want to prep this ahead of time to give all the flavours a chance to infuse, but not to worry if you're in a rush.
Small pieces of toasted white bread (either help yourself for guests from the dish of bruschetta, or you can plate these up in advance, the oil soaked into the bread makes the whole experience even tastier)
If you have some left over, cover and throw in the fridge - it will be delicious stirred through plain pasta the next day.