bruschetta

I have a vivid memory from my time working in Courchevel, of another seasonaire coming into the bar mid-shift and asking for a glass of water. As she drained the glass, her eyes rolled back in her head and, wiping her mouth with her sleeve, she said, "that was delicious". At the time, it struck me as a very kooky way to describe water (delicious is a ripe peach or a Gariguette strawberry) - but now I know exactly what she meant.

I mention this because on Sunday, a group of us are going up into the mountains towards the col for a BBQ, and next to the little cabane de chasse there's a spring that's been piped a short distance down into a hollowed-out tree trunk, where during the steamy summer months I often dream of going just to taste the delicious cold mountain water.

The BBQ is a team belot affair, paid for out of the remaining kitty, and I have been put in charge. You'd think a barbie would be a very casual, stress-free event to organise, with everyone standing around sipping wine and helping themselves to another crevette from the grill. Not so here. Our French amis insist on sitting down at a table to eat and for said table to be properly set with table cloth, china plates and proper cutlery (no paper plates or plastic knives and forks please!) and to eat a four course meal comme d'hab. All fine and dandy, but a bit of a mare to arrange 1600 metres up a mountain where the nearest parking spot is 30 minutes' walk away!

I've decided to do bruschetta with chopped tomatoes and basil as a starter. This is one of my summer staples when the tomatoes and basil are growing rampantly in the garden. Just place slices of good quality bread in a griddle pan or on the BBQ and toast on both sides. Rub with a clove of garlic, pile on some chopped tomatoes, season with salt and pepper, top with torn basil and drizzle with olive oil.