Red Pepper Bruschetta

I woke up too early this morning, considering that Mark and I stayed out chatting with friends until the wee hours of the morning. Maybe it was the heat, already roasting our bedroom for the day. Or maybe it was the Oberon I'd consumed robbing me of peaceful sleep. In the haze I never shake until well into the day, I decided to make the most of my morning and visit the weekly farmers' market.

This time of the year fields are overgenerous with their crops so the bins at the market were overflowing with produce. I did my part to keep it from going to waste and picked up a few tomatoes, two varieties of sweet red peppers, a sickeningly sweet smelling cantaloupe* and a few ears of Illini Supersweet. And I couldn't resist those little blue potatoes! On my way home I picked up a loaf of nine grain bread from Mirabelle Bakery.

This afternoon I made bruschetta from a couple of the red peppers and a tomato. I slow sauteed the sliced peppers with onions, garlic and a little dried thyme and red pepper flakes. A half an hour over medium-low heat produced the most wonderful carmelization. The veggies topped toasted slices of nine grain rubbed with a little olive oil and garlic. I shaved a bit of Parmigiano Reggiano on top for a little tang. Sweet, savory, delish. It was meant to be a snack but was so satisfying it may end up being our dinner.

*Mark's sense of humor is at its peak in the first few delirious minutes after he wakes up. When I returned from the market this morning and told him what I'd brought home he said, "Why did the two melons have a wedding? Because they can't elope!" He claims he made it up.