The Gourmet Librarian
The "Gourmet Librarian" is a monthly series on the CCPL Website
February 2007
Easy Tomato and Basil Bruschetta
We alternated holidays this year and spent it with my husband, Tim's family. So on Christmas Eve morning we picked up his mom in Ludlow, Kentucky and drove down to Tennessee to our timeshare in Gatlinburg. The lights driving through Pigeon Forge were spectacular since it was already dark when we arrived. At our lodgings we unloaded our suitcases, baskets of cooking supplies, and our Christmas tree. Decorating the tree with the children for the second time was wonderful. We also made sure we didn't forget to put out cookies for Santa and carrots for the reindeer! Tim's sister, niece and nephew arrived late that night and everyone settled in to bed. I had all ready fixed a Breakfast Casserole that I could pop in the oven the next morning.
Christmas morning was magical. Joshua initially woke early but we easily talked him into going back to sleep since no one else was up yet. Later Joshua was very excited to see the carrots and cookies had been eaten. He was thrilled that Santa knew exactly what he had wanted and was especially excited about the Shark book. Isabel loved her baby doll but ended up enjoying her brother's toys more than her own! We enjoyed breakfast and began making plans for our party. Tim's other sister, Cindy and her husband Jim weren't going to arrive until that evening so we would celebrate things a day late.
Our Christmas Eve party is always made up of appetizers. We have sandwich fixings and mom always brings her delicious fruit cake. This year I made two new recipes: one is a tasty Bruschetta and the other is an elegant Brie, which I will share with you next month.
The definition in the dictionary for the Bruschetta is: An appetizer on thin toasted slices of Italian or French bread. It is also called crostini. This particular recipe is a delicious tomato and cheese mixture that is placed on grilled bread and then returned to the oven long enough to heat through and melt the cheese. It was a big hit especially with my teenage niece and nephew. They enjoyed helping me with the chopping and dicing, which you know I loathe! This recipe is easy and everyone will love it. There are as many types of Bruschetta as there are cookies. Here is a wonderful Bruschetta website that has several versions of this classic appetizer.
Stay tuned for the recipe for the Brie appetizer.
SEE YOU NEXT MONTH! MEET ME IN THE KITCHEN!
Lisa, The Gourmet Librarian
Easy Tomato and Basil Bruschetta
To Start and Have Prepared:
- 1 Loaf of French or Italian Bread, sliced
- Garlic Cloves (optional)
- 6 Roma Tomatoes, diced
- 1 Onion, diced
- 2-3 Fresh Basil Leaves or 1 Tsp. of Dried Basil Flakes
- 1/4 Dried Marjoram
- 1 T. Olive Oil
- 1 Cup of Shredded Mozzarella Cheese
- Salt and Pepper to taste
Directions:
Slice the bread and place on cookie sheet. Brush with olive oil. Broil for several minutes until light brown. Turn and broil again until light brown. Remove from oven. If you want to get a little fancy, rub the hot bread with a garlic clove that has been cut in half. This gives the bread a delicious garlic flavor and adds a little something special to the overall taste. This is not necessary and if you're in a rush, you can skip the step. Mix remaining ingredients in a bowl. Spoon the tomato mixture on the bread. Return to the oven until heated through and the cheese is melted. Serve warm and enjoy!