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Another take on Bruschetta

So, I was bored with reading cookbooks and we had an uber-excessive number of tomatoes from our backyard to deal with. I was inspired by this recipe from an issue of Martha Stewart’s Body Soul magazine. A writer had suggested to mix edamame and goat cheese and spread it on toast. Interesting combination, I thought. I like goat cheese. I like edamame. Would I like them together?

In the end I added more to the recipe. Did it work? My husband and father-in-law ate all of them, so that was a positive sign. I enjoyed them. Perhaps you will too.

Ingredients:

1 small package goat cheese

2 dollops creme fraiche or sour cream

1/2 cup edamame beans

Handful of fresh chives, lavender, parsley

1 half lemon

Sliced fresh tomatoes

Sliced fresh baguette

Olive oil

Salt and pepper, to taste

Recipe:

Heat oven to 350 degrees. Brush olive oil on baguette slices. Toast in oven for about ten minutes, until edges are golden brown.

Baguette and olive oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix goat cheese, creme fraiche, and edamame beans in food processor until edamame is thoroughly chopped.

Next, add lemon and herbs and mix more.

While running, add about one tablespoon olive oil. Run until smooth.

Now, spread onto toasted baguette slices. Add sliced tomato, salt and pepper.

Enjoy!

 

 

 

Another take on bruschetta

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Breakfast BLT

 

Vegetarian
Fresh and Filling

 

I found this recipe in a Marie Claire cookbook called Breakfast. I molded it to our needs, as our kitchen was not stocked with all ingredients. Below is the original recipe. The asterisks highlight where ingredient substitutions were made. This recipe was a refreshing substitution to the habitual breakfast of bacon and eggs. You may also disregard the meat to make it vegetarian-friendly.

A few suggestions:

1.  Be mindful of how much balsamic is used. It has a very strong taste that almost turns bitter on your tongue rather than sweet.  The bread acts as a sponge, meaning it is quick to absorb.

2. Don’t be afraid to substitute ingredients to your liking. Have a hankering for prosciutto or goat cheese? Use those instead of the mortadella and provolone.

3. If you don’t have time to roast the tomatoes for 40 minutes, you can also broil them after roasting for 10 minutes. I broiled mine for about 2 minutes. Keep an eye on them to make sure they don’t burn.

Recipe (Serves 4)

4 fresh tomatoes

1 Garlic bulb, halved

1 tablespoon extra virgin olive oil

salt and pepper to taste

1 handful fresh basil leaves 

1 loaf crusty bread ** I used sourdough **

8 slices provolone ** I used crumbled feta **

8 slices mortadella

2 handfuls arugula

balsamic vinegar, for drizzling

** I added fresh snipped chives **

Preheat oven to 400 degrees. Put tomatoes and garlic in roasting pan a drizzle with olive oil. Sprinkle with salt and pepper and roast for 40 minutes. (Or, as mentioned above, roast for ten and broil for two). Add basil leaves and continue cooking for 5 minutes. Remove from oven. (If using broil option, simply place basil leaves in hot pan upon taking out and let them sizzle in it for a few minutes).

Cut four slices of thick bread and lightly toast both sides (in toaster or oven at 400 degrees). Peel the roasted garlic and spread onto toast. Top with cheese, mortadella, arugula, basil, and tomatoes. Sprinkle with the remaining garlic, if you have any, and drizzle with a little olive oil and balsamic. Garnish with fresh chives.

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