just a smidgen

Best of Book Club Bruschetta

bruschetta

UPS UPDATE: “The trailer is now late.” What?? I’ve given up and said baking that was lovingly packed is likely “trailer trash” now… ON a lighter note…

News alert, researchers discover that eating just one tiny Hallowe’en candy can trigger the demise of an entire bag. Gee, thanks tips! I could have told you that one and saved you some money!

What I also know, is that nothing can get you back onto a “savory” track faster than a delicious bruschetta. Wonderful before dinner or… wonderful as dinner depending on how fancy your dinners get. Personally, I love having easy weeknight suppers, like scrambled eggs on toast, cheese and crackers, or an appetizer like this one…

Heirloom Tomatoes

It’s perfect for Book Club too, where everyone likes to bring their latest recipes and the hostess only has to provide the wine… lots and lots of wine and dessert. We do eventually get around to a frank discussion… of “the book” (this month it’s “The First Day of the Rest of My Life”… but then it’s back to the food… and the wine…

Chopped Heirloom Tomatoes

I’ve said this often, but I love this group of women, their gentle intelligence, sense of humor, and talent in the kitchen is impressive… love you Sue (my cooking guru), Denise (my outdoorsy Canmore connection), Tami (the pie making goddess), and Robyn (the beautiful business major who knows all the best new reads). And I shan’t forget Chelsea our vivacious yet scholarly joie de vivre, who pops in after a long night studying and shares the latest University crowd gossip. Together we can solve the world’s problems:) or drink ourselves silly trying…  Our favorite books are listed under the tab Bookshelf.

White Balsamic Vinegar, almost looks like wine… but it’s not, don’t drink it.

Best of Book Club Bruschetta

Cerignola Olives

Best of Book Club Bruschetta

Best of Book Club Bruschetta
 
Ingredients
  • 3 large heirloom tomatoes (the more colorful the better)
  • 1-2 cloves garlic, minced
  • 1/4 cup diced sun-dried tomatoes
  • 6-8 black cerignola olives, pitted and chopped
  • 2 tbsp olive oil
  • 1 tbsp white balsamic vinegar (keeps from discoloring bruschetta)
  • 3 leaves basil, minced
  • pinch of sea salt
  • pinch of cracked pink peppercorns (ok black if you don’t have any)
  • 1 large buffalo mozzarella
  • 1 large french baguette (not sourdough)
Instructions
  1. Pre-heat oven to broil setting.
  2. Slice tomatoes in 1/4’s, using fingers, scoop out the seeds. Dice into a fine enough chop for top of baguette toasts. Add garlic, diced sun-dried tomatoes, cerignola olives, olive oil, white balsamic vinegar and stir to mix well. Stir in basil then season with salt and pepper to taste.
  3. Slice bread on the diagonal. Place on baking sheet and broil until only lightly crisped.
  4. Remove from oven, spoon generous spoonful of bruschetta mixture on each slice of baguette. Slice a few pieces of buffalo mozzarella and lay on top to cover.

Book Club Bruschetta

 **I’m sure any olive can be substituted, but the cerignola have a lovely, sweet buttery flavor.

 

Menu