Ryan and I like food. A lot. Over the past four years our culinary tastes have evolved, and I am proud to say that I have wooed Ryan away from the world of processed food for good. Even his once beloved Goldfish crackers are now easily passed by when we stroll through Safeway. Instead, we fight back urges to buy the most expensive, smelliest cheese at Whole Foods. We buy spices in bulk because McCormick just doesn't cut it anymore. We lather slices of Ancient Grain bread with 100% forest of the fruit spread, and we dream of the day when we can grow our own apples and make our own apple butter. We have officially evolved into foodies, and we are loving each delicious bite.
A couple of weeks ago, my parents asked Ryan and I to make a few appetizers for a party they were hosting. We willingly obliged, jumped into the jeep and picked out the freshest ingredients we could find in Colorado (which unfortunately translates into "expensive grocery bill at Whole Foods")
Bruschetta will always be a crowd pleaser. Even better, it is easy to make. But the simplicity demands high quality ingredients. So if you decide to make a platter of these babies, go out and buy the best cheese, the best bread, the freshest basil and a high quality olive oil, and you can't go wrong.
A couple of weeks ago, my parents asked Ryan and I to make a few appetizers for a party they were hosting. We willingly obliged, jumped into the jeep and picked out the freshest ingredients we could find in Colorado (which unfortunately translates into "expensive grocery bill at Whole Foods")
Bruschetta will always be a crowd pleaser. Even better, it is easy to make. But the simplicity demands high quality ingredients. So if you decide to make a platter of these babies, go out and buy the best cheese, the best bread, the freshest basil and a high quality olive oil, and you can't go wrong.
Bruschetta
-One french baguette (sliced thin--go ahead and ask your baker to slice your baguette, it saves a lot of time)
-6 ripe plum tomatoes
-1/2 cup sundried tomatoes (packed in oil)
-3 cloves minced garlic
-1/4 cup olive oil
-2 TBSP balsamic vinegar
-1/4 cup thinly shredded basil leaves (stems removed)
-salt and pepper
-1 1/2 cups mozzarella cheese
-1/2 cup freshly grated parmesan
-Additional olive oil for brushing baguette slices
1. Preheat your oven to broil
2. Coarsely chop your tomatoes and place in a medium bowl. Add the sundried tomatoes, garlic, olive oil, vinegar, basil and salt & pepper. Allow your mixture to sit for at least ten minutes in order for the flavors to intensify.
3. Place your baguette slices on a cookie sheet and brush lightly with olive oil. Place in oven for 2-3 minutes or until the slices begin to turn golden brown.
4. Remove slices and evenly distributed tomato mixture. Top with mozzarella and parmesan cheese. Return to oven and broil for an additional 3-5 minutes or until cheese is melted.
5. Remove from oven and serve warm.
-One french baguette (sliced thin--go ahead and ask your baker to slice your baguette, it saves a lot of time)
-6 ripe plum tomatoes
-1/2 cup sundried tomatoes (packed in oil)
-3 cloves minced garlic
-1/4 cup olive oil
-2 TBSP balsamic vinegar
-1/4 cup thinly shredded basil leaves (stems removed)
-salt and pepper
-1 1/2 cups mozzarella cheese
-1/2 cup freshly grated parmesan
-Additional olive oil for brushing baguette slices
1. Preheat your oven to broil
2. Coarsely chop your tomatoes and place in a medium bowl. Add the sundried tomatoes, garlic, olive oil, vinegar, basil and salt & pepper. Allow your mixture to sit for at least ten minutes in order for the flavors to intensify.
3. Place your baguette slices on a cookie sheet and brush lightly with olive oil. Place in oven for 2-3 minutes or until the slices begin to turn golden brown.
4. Remove slices and evenly distributed tomato mixture. Top with mozzarella and parmesan cheese. Return to oven and broil for an additional 3-5 minutes or until cheese is melted.
5. Remove from oven and serve warm.
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