Sorry this post is two weeks late! My computer wouldn't let me upload photos but I finally figured it out. Also, I have been so busy, I just started by 5th clinical out of 6! I am learning so much but being back at 40+ hours a week is a little bit of an adjustment. I can't wait to post some of my favorite new exercises on here. For today, I am posting two recipes that I made for a New Year's Eve party we went to. We went to a game night at our friends' house, Megan and Kraig, to celebrate the new year and we had an awesome time. Kraig is Chad's cousin and was a groomsman in the wedding and Megan was our fabulous wedding coordinator. Pictures of the epic night are below.
The last two recipes in the appetizer section were both bruschetta recipes so I decided to make them together and cut both recipes in half. The first recipe is from the Rehfeld family, I mentioned Mary Rehfeld in my last post, and the second recipe is from Kath Dore. Kath is a long time friend of my parents and she has two beautiful daughters, Shannon and Kelly. They are my age and we all grew up together. I have memories of Kath being an amazing cook when she would cook for us while I was playing with Shannon and Kelly at their house on Mountainside or on their beautiful boat.
Tomato Bruschetta:
Ingredients (this recipe did not have measurements included so I had to improvise):
- Long, thin french bread (I used one loaf for both recipes and cut both recipes in half, was just enough)
- Ricotta cheese (I ended up using about 1 cup, a little less would probably have been sufficient)
- Fresh basil (I used about 10 leaves)
- Basil paste (I used about a tablespoon I think, a little less maybe next time)
- Olive oil (I used about 1 tbsp)
- Minced garlic (I used 3 tablespoon, this may have been too much)
- 2 packages of grape or cherry tomatoes, sliced in half
Preparation
- Slice bread thin, I did about 1/2 inch, I wouldn't go any thinner than this or you may burn in the oven and bread is too crispy. Brown under broiler, a minute or two on each side.
- Mix ricotta, olive oil and basil paste.
- Heat cast iron skillet with 2-3 tbsp olive oil and minced garlic. Watch out, the garlic burns quickly and may ruin taste of tomatoes. Add tomatoes. Cook over medium heat until carmalized, about 10 minutes).
- Spread ricotta mixture on bruschetta, top with tomatoes and a little bit of chopped basil.
Ingredients:
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 3 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 1/4 cup chopped fresh parsley
- 2 avocados, peeled, pitted and coarsely chopped (the smaller the better in my opinion)
- 1 loaf of french bread, sliced 1/2 inch thick
- Combine first 6 ingredients in small bowl.
- Whisk in oli then stir in cilantro and parsley.
- Fold in avocado cubes.
- Spoon on toasted breaded and serve (toast the same way as in the other recipe).
