Roasted Eggplant and Tomatoes with Feta

Roasted Eggplant and Tomatoes with Feta

Each week as part of my CSA farm share, I come home with a sack full of “fresh from the farm” vegetables. Part of the fun in having the CSA is figuring out what to do with your weekly harvest. One of the easiest side dishes you can create with them is a medley of roasted vegetables. This method of cooking them in a very hot oven gives them a caramelized exterior, which brings out the sweetness of the vegetables, while keeping the inside moist and tender. This roasted eggplant and tomato with feta recipe can be a perfect side dish, or you can serve it as a vegetarian entrée on top of a bed of couscous, quinoa or orzo pasta.

Roasted Eggplant and Tomatoes with Feta

 

Roasted Eggplant and Tomatoes with Feta

1 large eggplant cut into 1” cubes

4 large plum tomatoes, cored and cut each into 8 equal-sized chunks

3 tbsp. olive oil

2 tbsp. white wine vinegar

2 tbsp. dried parsley

2 tbsp. dried basil

1/3 c crumbled feta cheese (fat-free is okay to use)

Salt & black pepper to taste

Preheat the oven to 450 degrees. Place all ingredients except the feta cheese in a bowl and toss together.

Place all ingredients except the feta cheese in a bowl and toss together.

Roast on parchment-lined baking sheet for 40 minutes.

Roast on parchment-lined baking sheet for 40 minutes.

Transfer to a bowl and sprinkle with feta cheese. Serve warm. Yields 4-6 servings.

This recipe can be a perfect side dish, or you can serve it as a vegetarian entrée.

 

What’s your favorite summer “fresh from the farm” vegetable?

Have you tried roasting vegetables?

Quick “Cowboy” Chicken Chili

Quick “Cowboy” Chicken Chili

Comfort foods can be perfect for the warmer summer months if you can find less time consuming versions that use a few “convenience foods” that save time but don’t sacrifice flavor (e.g., canned beans and tomatoes). This quick cowboy chicken chili recipe does just that. It can be a perfect entrée over rice, or it can be a great hamburger or hotdog topper.

Quick “Cowboy” Chicken Chili over brown rice

Quick Cowboy Chicken Chili

1 medium-sized yellow onion, chopped

1 tbsp. olive oil

3 cloves garlic, peeled and chopped

1 lb. ground chicken

1, 14.5 oz. can diced tomatoes with green chilies, with liquid

1, 14.5 oz. can petite-diced tomatoes with liquid

6 tsp. chili powder

2 tsp. cumin

1-cup reduced-sodium canned beef broth

2 cans pinto or kidney beans (low-sodium), rinsed and drained

2 tbsp. chopped Italian parsley

Salt & black pepper to taste

Add the olive oil to a medium-sized stockpot at medium heat. Once warm, add the onion and cook until soft. Add ground chicken and cook over medium-high heat, breaking up the meat with a wooden spoon or potato masher until no longer pink. Add the chili powder and cumin and stir for 30 seconds. Add tomatoes, broth, garlic, parsley and black pepper. Bring to a boil over medium-high heat and cook for 15-20 minutes. Add the beans and salt. Cook for another 5-7 minutes.

Top with your favorite – shredded cheddar cheese, sliced onions, or sour cream. This chili is a mild version. Feel free to spice it up to your taste by adding red pepper flakes or hot sauce. Yields 4-6 servings.

Top the chili with your favorite – shredded cheddar cheese, sliced onions, or sour cream.

 

 

What’s your favorite summer comfort food?

Do you like your chili spicy or mild?

Double Chocolate Icebox Cake

Double Chocolate Icebox Cake

Many of us have a certain food or foods that conjures up fond memories. Something that just by it’s taste or smell can transport you back to your childhood. Recently, my husband and his family have been reminiscing about Grandma Flynn’s icebox cake. So when his milestone birthday came up, I decided to recreate the old fashioned treat with a few modern tweaks. This striped “cake” is a perfect dessert for summertime because it doesn’t require any baking or using the oven. Give it a try and see if it creates any special memories for your family!

Double chocolate icebox cake is a perfect dessert for summertime!

 

Double Chocolate Icebox Cake

2 cups very cold heavy whipping cream

12 oz. cold mascarpone cheese

1/3 c sugar

3 tbsp. unsweetened cocoa powder

1 tsp. vanilla

1/3 c semi-sweet chocolate chips

2, 9-ounce packages Nabisco Famous Chocolate Wafers

Nabisco Famous Chocolate Wafers cookies can be found in the grocery store.

You will need a large bowl to make the whipped cream. I use the bowl from my electric stand mixer. Before starting, place the bowl in the freezer for 5-10 minutes. This will ensure everything stays cold during the mixing process. To assemble the cake, you will need an 8” spring form pan. Cover the bottom of the pan with parchment paper.

Use the whisk attachment for your mixer (either stand or hand version). In the bowl, combine the cold heavy cream, mascarpone, sugar, cocoa powder and vanilla. Mix on low speed for a few seconds to combine the ingredients. Once combined, slowly raise the speed and continue mixing until the whipped cream forms into firm peaks.

To build the cake, arrange the chocolate cookies flat in the bottom of the pan. Cover the bottom as much as possible, breaking some cookies to fill in the spaces.

Arrange the chocolate cookies flat in the bottom of the pan. Cover the bottom as much as possible.

Using an offset icing spatula, spread about a fifth of the chocolate whipped cream evenly over the cookies. The cream should be about half an inch thick. Place another layer of cookies on top, followed by another fifth of the whipped cream. Continue layering the cookies and cream until there are 5 layers of each, making sure to end with a cream layer. Smooth the top. Garnish it with chocolate chips, or if you want to get fancy you can top the cake with shaved chocolate.

Continue layering the cookies and cream until there are 5 layers of each, making sure to end with a cream layer.

Cover the cake (still in the spring form pan) with plastic wrap. Refrigerate overnight or for 6-8 hours. The cookies will absorb the cream and soften slightly.

When ready to serve, remove from the refrigerator. Run a sharp knife around the outside of the cake. Unlatch the side ring and remove it from the pan.

Double chocolate icebox cake is perfect for a summer birthday.

Cut in wedges and serve cold. Yields 8-10 servings.

From start to finish, double chocolate icebox cake is an easy summer dessert!

 

 

Have you ever made an icebox cake?

Do you have a favorite food that takes you on a trip down memory lane?

Lemon Blueberry Pudding Cookies

Lemon Blueberry Pudding Cookies

As the summer heat starts to sizzle and you’re being asked to “bring a dessert” to the next gathering, you will be looking for something simple and that features the season’s flavors. Lemon blueberry pudding cookies are a great solution.

Lemon Blueberry pudding cookies

The recipe starts with a cake mix, which cuts down on several prep steps. Then it adds a box of pudding, making the cookies stay soft and chewy for days. Finally, nothing beats the sharp tang of lemon for a refreshing summer dessert and pairing it with seasonal blueberries makes for the perfect combination!

 

Lemon Blueberry Pudding Cookies

1 package of yellow or butter cake mix (any brand)

2 eggs (you can also use egg substitutes, which I did)

1 package of dry instant lemon pudding (sugar-free is okay to use)

1 tbsp. fresh lemon juice

Zest of one lemon

1/3 c vegetable oil

½ c fresh blueberries, washed and dried

1/3 c powdered sugar

 

Directions:

In a large bowl, mix together the cake mix, eggs, dry pudding, lemon juice, lemon zest and vegetable oil. If you have a stand mixer, use it and make it even easier on yourself. Scrap down the sides of the bowl and continue mixing until all the ingredients are incorporated. The batter will be smooth, but stiff.

Gently fold the blueberries into the batter. Be careful not to break open the blueberries or it will turn the batter green.

Scoop the cookies out in tablespoon-sized dollops. Place the powdered sugar in a small shallow bowl. Dip the tops of the cookie dough dollops into the powdered sugar and place on a parchment-lined baking sheet about 2 inches apart. They don’t spread much while baking.

The cookies are ready to be baked in the oven.

Bake at 350 degrees for about 12-15 minutes. Before removing from the oven, check the bottom of the cookies to see if they are a light brown. If not, continue baking until that point.

Remove the cookies from the oven and keep them on the warm baking sheet for 1 minute.

Lemon blueberry pudding cookies ares a perfect finger dessert for spring or summer and transports well for picnics and cookouts.

Remove the cookies from the baking sheet to a cooling rack and allow cooling completely.  Store in an airtight container. Yields 18-24 cookies.

The cookies have a glazed, glossy top from the powdered sugar melting during baking. The inside of the cookie will be soft and chewy from the dry pudding in the batter. It’s a perfect finger dessert for spring or summer and transports well for picnics and cookouts.

 

Have you ever made cookies that use a cake mix and dry pudding?

What’s your favorite “finger dessert” to bring to picnics or cookouts?

Sage and Honey Brown Butter Sauce

Sage and Honey Brown Butter Sauce

According to the National Pasta Association, 75% of Americans eat pasta on a weekly basis. That percentage increases to 84% if you live in the Northeast. With this consistent consumption, you may find that you’re becoming bored with the weekly red sauce with noodles. Brown butter sauce is a great option to mix things up. It’s so simple you barely need a recipe. With the addition of a few more ingredients, this sauce becomes something truly amazing. It is the perfect compliment to stuffed (e.g., ravioli and tortellini), gnocchi and flavored pastas.

Here’s my recipe for Sage and Honey Brown Butter Sauce:

Pappardelle pasta with sage and honey brown butter sauce

 

Sage and Honey Brown Butter Sauce

1 stick unsalted butter

15 fresh sage leaves

2 tbsp. honey

Salt and pepper to taste

1 lb. pasta

Directions:

Heat a deep skillet over medium heat until hot. Add in the butter. Cook for 2-3 minutes. It will start to melt, sizzle and eventually foam up. The butter will begin to brown. Be careful it doesn’t burn. Lower the heat if you need to. Add the sage leaves and sauté for another 2-3 minutes. The leaves will become crispy.

Add the sage leaves and sauté for another 2-3 minutes. The leaves will become crispy.

Take the sage out and set aside on a paper towel-lined plate. You can use these as a garnish later.

Turn down the heat to low. Stir in the honey, salt and pepper.

Meanwhile, cook the pasta according to the package directions. I chose garlic, chive pappardelle noodles.

Garlic chive pappardelle noodles

Once the pasta is cooked, transfer it to the pan containing the brown butter sauce. Toss the pasta with the sauce to coat evenly.

Transfer the pasta to the pan containing the brown butter sauce and toss together.

Garnish with the reserved sage leaves and freshly grated parmesan cheese. Serve it hot. Makes 4-6 servings.

Garnish with the reserved sage leaves. Serve the pasta hot.

The brown butter sauce’s flavor is rich and nutty. It’s very versatile because the star ingredient – butter – pairs well with so many other things.

Sage and Honey Brown Butter Sauce — from ingredients to finished plate.

 

 

What’s your favorite sauce for pasta?

Have you made a brown butter sauce for pasta?

Mason Jar Cucumber-Dill Salad

Mason Jar Cucumber-Dill Salad

Summer means long days filled with carefree adventures around every corner. It doesn’t have to mean long, complicated meals filled with recipes that heat up the kitchen. This simple salad requires no cooking – perfect for summer. This dish’s inspiration came from the three pickling cucumbers I received in this week’s CSA farm share and trying to find a special recipe for them.

Differences between Pickling and Salad Cucumbers:

• Pickling cucumbers typically have thinner skin, which allows the vinegar, brine or pickling liquid to better penetrate the skin and flavor the vegetable.
• Pickling cucumbers are typically short and squat, instead of long and lean.
• Usually, pickling cucumbers have “warts” or little bumps on the skin, while salad cucumbers have smoother skin.
• Pickling cucumbers have fewer seeds than salad cucumbers.

 

Here’s my recipe for Mason Jar Cucumber-Dill Salad:

Mason Jar Cucumber-Dill Salad

Mason Jar Cucumber-Dill Salad

3 pickling cucumbers, sliced with skin on

1 medium-sized, shallot very thinly sliced

1 clove of garlic, chopped

1-2 tbsp. fresh chopped dill

2 tbsp. red wine vinegar

1 tbsp. olive oil

Salt and pepper to taste

 

Directions:

In a medium-sized bowl, whisk together all ingredients except the cucumbers and shallots. It may seem like not enough liquid for the amount of cucumbers. Trust me it’s enough. You want your cucumbers coated, but not swimming in liquid.

Add the cucumbers and shallots in the bowl and toss to combine.

Toss the cucumbers and shallots with the liquid to coat

Load the salad into the cleaned mason jars. Allow it to sit for at least 1 hour prior to serving. The salad will keep crisp in the jars for 3-4 days.

Load the salad into the cleaned mason jars.

I paired this salad with southwest ground chicken burgers and hand-cut baked fries. It’s perfect for a picnic and can be easily packed in your basket.

It’s a perfect side for a picnic and can be easily packed in your basket.

 

Did you know the difference between pickling and salad cucumbers?

Have you ever made a mason-jar salad?

Penne with Roasted Tomatoes, Sausage, Feta and Sage

Penne with Roasted Tomatoes, Sausage, Feta and Sage

For many of us, the pinnacle of the summer months is the highly anticipated vacation. While we are away, we enjoy the sites, relax and sample the local cuisine. According to Trip Advisor, about a third of travelers introduce new foods into their diets during and after a vacation. I often find that the specialty foods that I’ve sampled while on vacation inspire me when I return home to either recreate or create a new dish that captures the flavors in my memory palate. It is with this inspiration that I created this new recipe.

Penne with Roasted Tomatoes, Sausage, Feta and Sage

 

Penne with Roasted Tomatoes, Sausage, Feta and Sage

2 pints of roasted cherry/ grape tomatoes (see note below)

3 tbsp. extra virgin olive oil

5 medium shallots, minced

4 garlic cloves, minced

1 lb. sweet turkey sausage, casings removed

8 sage leaves, washed and roughly torn into large pieces

2/3 c white wine

12 oz Feta cheese, crumbled (fat free is okay to use)

½ of 14 oz can of low sodium chicken stock

¼ c chopped scallions

Salt & pepper to taste

1 lb. whole-wheat penne pasta

Roast the tomatoes as directed in the deconstructed bruschetta recipe and allow cooling.

Slow roasting the tomatoes brings out their sweetness!

In a large skillet, heat the oil over medium heat. Add shallots and cook until golden brown, about 10 minutes. Add the garlic and cook for a minute.  Then, add in the sausage, seasoning with salt and pepper, and cook until completely browned and crumbled (about 10 minutes).

Add the wine and sage leaves and cook until the wine is evaporated. Stir in the feta, roasted tomatoes and half the scallions.

Add the chicken stock in ¼ cup increments as you continue cooking for 5 minutes. The “meat sauce” should not be dry or soupy. You want just enough liquid to keep the sauce moist but not wet.

It’s a hearty “meat sauce” mixture rich with flavors!

While making the sauce, cook the pasta as directed. Drain the pasta and return it to the pot. Add the meat mixture and cook for 2 more minutes over high heat, stirring to combine the pasta and sauce. Garnish with the remaining scallions and serve.

This recipe makes 4-6 servings.

 

Yields 4-6 servings.

 

How have you ever tried to recreate or create a recipe after a vacation?

Holy Matrimony Minestrone

Holy Matrimony Minestrone

This soup combines the best elements of Italian wedding and minestrone soups into a new original creation which I’m naming “Holy Matrimony Minestrone.” I credit my son for coming up with this witty name.

Holy Matrimony Minestrone

Italian wedding soup typically consists of green vegetables (e.g., escarole, spinach), meat (meatballs) and chicken stock. The name is derived from the Italian term “minestra maritata” (meaning married soup) referring to the fact that the ingredients go well together.

Minestrone is a hearty soup of Italian origin. It is typically made with whatever vegetables are in season, commonly including beans, onions, celery, carrots, tomatoes and stock.

I’ve always enjoyed homemade soup. In fact, one of my greatest food memories is a recollection of times spent with my Nonna (grandma in Italian). She made the most amazing soups. There weren’t any recipes. She made each version from whatever she had in the pantry, and it always tasted delicious! Over the years, I’ve tried to recreate some of her soups. With these memories and her inspiration, I dedicate this soup recipe to her memory.

 

Chicken Meatballs

1 lb. ground chicken

¾ – 1 cup of breadcrumbs (start with ¾ and add more if needed)

¼ c dried chopped parsley

2 large eggs

2 tbsp. milk

2 tbsp. ketchup

¾ c grated Romano cheese

Freshly cracked sea salt

Freshly ground pepper

Canola oil

In a large bowl mix together the breadcrumbs, parsley, eggs, milk, ketchup, cheese, salt and pepper. Combine the mixture with the ground chicken. Mix well, but don’t overwork the meat mixture. Using a small sized cookie scoop, scoop up the mixture and roll it into small balls. Place the balls onto a wax paper lined dish.

Scoop up the mixture and roll it into small balls

Heat about 1” of oil in a large skillet over medium heat. Once the oil is heated, add about 10-12 meatballs at a time, placing them carefully into the hot oil. Cook without moving until they are browned on the bottom (about 2-3 minutes). Turn the meatballs and brown on the other side (about 2-3 minutes longer).

Cook the meatballs until they are browned

Transfer the cooked meatballs to a paper towel lined plate and set aside. Continue this frying process until all the meatballs are cooked.

Transfer the cooked meatballs to a paper towel lined plate and set aside

This recipe will yield about three dozen mini meatballs. You’ll only need about 30 for the soup so save the rest for a nice grinder.  I prefer chicken meatballs for this soup, as they are lighter and better suited for soup than beef ones.

 

Holy Matrimony Minestrone Soup

2 tbsp. olive oil

4 medium-sized shallots, finely chopped

4 celery stalks, roughly chopped

4 carrots, peeled and roughly chopped

3 garlic cloves, cleaned and minced

3 tbsp. tomato paste

2, 14-oz cans of petite diced tomatoes, not drained

75 oz. chicken stock (low sodium, fat free) (one box and 3 cans)

¼ c fresh parsley, minced

1 ½ cups small pasta (such as tubetini, small egg bow ties or tiny shells)

1 can of chickpeas, drained and rinsed thoroughly

½ bag baby spinach, chop the leaves in half

Salt & pepper to taste

In a large stockpot, heat the olive oil over medium heat. Add the shallots and allow cook for 2 minutes. Add the celery and carrots. Sauté for 5 minutes, until they begin to soften. Add in the garlic and sauté for a minute. Add the tomato paste, chicken broth, diced tomatoes (with the juices) and the parsley. Bring to a boil and reduce the heat to simmer, cooking for 20 minutes.

Bring the soup to a boil and reduce the heat to simmer.

Add 3/4ths of the meatballs to the soup. Allow simmering for 5 minutes.

Add the meatballs to the soup and allow to simmer for another 5 minutes.

Add the chickpeas and the pasta. Let it cook for another 10 minutes. Lastly, add in the spinach and let it cook until the leaves start to wilt (about a minute).

Remove from the heat and serve immediately.

Ladle the soup into bowls and pair it with sliced rustic, crusty bread. Finish the soup with grated Parmesan cheese, if desired.

Ladle the soup into bowls and pair it with sliced rustic, crusty bread. Finish the soup with grated Parmesan cheese.

Serves 6-8

Leftovers will keep in a sealed container for 3-4 days in the refrigerator. To reheat, simmer over medium to low heat until the meatballs are hot through.

This soup is very hearty and with the meatballs in it, you will find yourself needing a fork and knife in addition to a spoon in order to eat it!

This soup is perfect once the chilly weather hits. It is very hearty and with the meatballs in it, you will find yourself needing a fork and knife in addition to a spoon in order to eat it.

I quantify this recipe as “medium” difficulty. I give it that rating not because it requires extensive culinary expertise, but because it requires some time to assemble all the parts. Trust me it’s worth the time to make!

I hope you “fall in love” with this recipe as much as my family has, and enjoy it as much as “I do.”

 

What’s your favorite soup?

Do you use a recipe to make soup or do you create it “on the fly?”

Butternut Squash Risotto

Butternut Squash Risotto

For some reason, I’ve always been intimidated to make risotto. It seemed like a complicated process that was for expert chefs. Earlier this year, one of the resolutions I made with myself was to be more adventurous with food and cooking. So after watching a few people make the dish, I decided to give it a try. I will admit, I am proud of my result and the family thought it was delicious!

Butternut squash risotto – not just for expert chefs!

Risotto is a rice dish cooked in broth to a creamy consistency. It originated in northern Italy where it is served as a “primo piatto” (first course) before the main entrée. At many restaurants around here, you will find it served as an entrée and I’ve even seen some sweet variations served as a dessert – seems strange, but think of rice pudding.

A few quick tips before you begin:

• It is essential that any liquid (both or cream) you are adding to the rice be hot, so have separate pots of the liquids. This ensures that as it is added to the rice it doesn’t stop the cooking process.
• Use a very wide pan so the rice can cook evenly as one layer.

 

Butternut Squash Risotto

½ whole butternut squash, peeled, seeded and diced (or save yourself some time and buy it already cleaned and cut at the grocery store)

6 cups of chicken broth (hot and in a side pot)

2 cups of Arborio rice

3 tbsp. unsalted butter

1 shallot, finely chopped

¼ cup heavy cream (warmed and in a side pan)

Finely minced parsley, for serving

Finely minced chives, for serving

Freshly grated Parmesan cheese

Freshly cracked sea salt

Freshly ground pepper

 

Bring the broth to a boil in a side pot. Reduce the heat and keep it at a simmer.

Melt the butter in a large, wide sauté pan over medium heat.  Add the chopped shallot and sauté until it becomes soft.  Add the squash to the sauté pan and cook it for about 5 minutes, until it becomes slightly golden.

Butternut squash pairs nicely with the rice to create this great fall/ winter dish!

Add ¼ cup water and cook 10-15 minutes more until the squash is tender.  Using the back of a wooden spoon, partially smash the squash by pressing down on the cooked cubes.  Stir in the rice, seasoning with salt and pepper.

Arborio rice is a high-starch, short-grained rice used for making risotto.

Cook it over medium-low heat for about a minute, allowing the rice to slightly toast.

Add a ladleful of hot stock to the rice and cook, stirring until it absorbs, repeating this process.

Add a ladleful of hot stock to the rice and cook, stirring until it absorbs. Be careful not to add too much stock at once.  Continue adding the hot stock, one ladleful at a time, stirring until absorbed each time before adding more. Repeat this process for about 15-20 minutes, adding the hot cream toward the end of the cycle (within the last 5 minutes).

The risotto is cooked when you can drag the spoon through the center of the pan and it makes a clean line in the rice for a few seconds, as well as it is slightly al dente to the taste. Season with more salt and pepper to taste. Garnish with the parsley, chives and Parmesan.

Yields 4-6 (or more) servings.

Butternut squash risotto – simple enough for the everyday cook!

 

Do you like risotto?

How have you ever made risotto? If so, what kind did you make?

Deconstructed Bruschetta with Honey-Roasted Tomatoes

Deconstructed Bruschetta with Honey-Roasted Tomatoes

Deconstructed bruschetta is one of my “easy to make,” yet “quick to impress guests” appetizers. I derived this recipe by adapting some elements from appetizers I had at some of my favorite restaurants. When you pull together the sum of these parts into your personally created custom bruschetta, you will find that you’ve created the perfect bite!

Your personally created custom bruschetta is the perfect bite!

Bruschetta is an Italian antipasto (before the meal) that typically includes grilled bread topped with tomato, vegetables, beans, cured meat or cheese. The most popular form contains fresh tomato, fresh basil, garlic and fresh mozzarella on top of the toasted bread.

Bruschetta is an Italian antipasto that typically includes grilled bread topped with tomato, vegetables, beans, cured meat or cheese.

A few quick tips before you begin:

• Since the roasted tomatoes will last for 2-3 days in the refrigerator, I usually prepare them a day ahead of when I’m serving the bruschetta. Just be sure to allow the roasted tomatoes to come to room temperature before serving.
• Also, I mix up the ricotta earlier in the day that I’m serving it to allow the flavors to blend together.

 

Honey-Roasted Tomatoes

1 quart (or 2 pints) grape tomatoes cut in half lengthwise

1 ½ tbsp. extra virgin olive oil

2 tbsp. clover honey (lightly spray the measuring spoon with non-stick spray so the honey comes out easily)

1 tsp. thyme leaves (dried or fresh)

1 tsp. dried basil

1 tsp. fresh cracked sea salt

½ tsp. freshly ground pepper

Preheat the oven to 300 degrees. Line a large baking sheet pan with parchment paper.

In a large bowl, combine the cut tomatoes, EVOO, honey, thyme, basil, salt and pepper. Mix together so the tomatoes are coated. Using a slotted spoon, scoop the tomatoes out of the bowl (leaving behind the liquid) and lay them onto the prepared baking sheet. Be sure all the tomatoes are cut-side up, before placing into the oven.

The tomatoes are prepared and ready for slow roasting!

Bake the tomatoes for between 1 hour and 15 to 1 hour and 30 minutes. The tomatoes are done when they are shriveled and brown. Allow cooling on the baking sheet before removing.

The tomatoes are done when they are shriveled and brown.

 

Toasting the bread:

Slice one French baguette into ¼ inch slices. Lay the on a baking sheet. Using your oven broiler, toast them under a high heat broiler for a few minutes. Keep a watch on them, as they will burn easily. Allow cooling on the baking sheet.

 

Bruschetta toppings:

I have served bruschetta with a variety of toppings, including my homemade pesto, herbed ricotta (a Barefoot Contessa recipe) or honey, sea salt ricotta.

I have served bruschetta with a variety of toppings, including homemade pesto, herbed ricotta or honey, sea salt ricotta.

To make the honey, sea salt ricotta, simply mix together a 16 oz. container of ricotta (you can use part-skim but not fat-free) with 1 tbsp. of clover honey and a few cracks of sea salt. Combine and taste. Add more honey and salt to your taste. Refrigerate until serving.

 

Yields 6-8 (or more) generous servings.

 

Do you like bruschetta?

How have you ever made bruschetta? If so, what’s your favorite topping?

What’s your “easy to make,” “quick to impress guests” appetizer recipe?