The tarp is covering our foundation from all of the rain and ice we've been getting here in Charleston. But how exciting!!
Thursday, February 13, 2014
Tuesday, February 4, 2014
Caprese Bruschetta
Today, I left work knowing that I wanted to have a tasty appetizer when I got home. And lo and behold, mozzarella and French bread were on sale at Publix! I knew I already had some basil at home, as well as some sad cherry tomatoes that needed to be used. So naturally, I decided to make caprese bruschetta.
I love Caprese salad. I order it almost anywhere it is offered. I also love bruschetta. So why not combine them??
I don't have pictures of the first few steps, and even had to retro-actively take a few pictures, because I didn't realize that I wanted to blog about this until I was halfway finished. But here's what I did:
1. Preheat the oven to 375
2. Slice up some French bread on the diagonal and drizzle with about a teaspoon of olive or canola oil
3. Pop that in the oven
4. Meanwhile, dice up your sad, wrinkly cherry tomatoes and put them in a bowl
5. Roll up your basil and thinly slice, then slice again crosswise because you don't like big pieces of herbs, unlike your mother.
6. Start thinking about how your mother and you come from different schools of thought on herbs and decide to blog this whole dang thing
**My mother loves using fresh herbs. LOVES. She will clip any and all herbs out of her garden in the front yard for a specific recipe, and then keep the herbs she didn't use in a small brown dish next to the pepper grinder, salt, and butter on the counter next to the stove and use them until they are unidentifiable crumbs. She uses them in recipes where they are called for, where they are not called for, and always always always has a garnish on pretty much everything she eats. I, however, do not do this. I use fresh herbs only when I am told to by a recipe, and do not believe in using a garnish that doesn't serve a purpose. You will never find a fresh sprig of parsley on, well, anything, since I don't like parsley, but you know what I mean. I'm not big on garnish. With all of that said, it's interesting how we all turn out differently, even down to garnishing our food.**
7. Add a teeny tiny spoonful of the oil that crushed garlic comes in because you don't want to eat actual chunks of garlic to the tomato-basil mixture, as well as some salt and pepper
8. Remember you have bread in the oven
9. Lay one slice of mozzarella (love that they make it pre-sliced now!) on each slice of bread, put it back in the oven long enough to clean up the mess you made
10. Take it out when the cheese has just started to get melty and shiny
11. Top with your tomato-basil mixture and enjoy!
I love Caprese salad. I order it almost anywhere it is offered. I also love bruschetta. So why not combine them??
I don't have pictures of the first few steps, and even had to retro-actively take a few pictures, because I didn't realize that I wanted to blog about this until I was halfway finished. But here's what I did:
1. Preheat the oven to 375
2. Slice up some French bread on the diagonal and drizzle with about a teaspoon of olive or canola oil
3. Pop that in the oven
4. Meanwhile, dice up your sad, wrinkly cherry tomatoes and put them in a bowl
5. Roll up your basil and thinly slice, then slice again crosswise because you don't like big pieces of herbs, unlike your mother.
6. Start thinking about how your mother and you come from different schools of thought on herbs and decide to blog this whole dang thing
**My mother loves using fresh herbs. LOVES. She will clip any and all herbs out of her garden in the front yard for a specific recipe, and then keep the herbs she didn't use in a small brown dish next to the pepper grinder, salt, and butter on the counter next to the stove and use them until they are unidentifiable crumbs. She uses them in recipes where they are called for, where they are not called for, and always always always has a garnish on pretty much everything she eats. I, however, do not do this. I use fresh herbs only when I am told to by a recipe, and do not believe in using a garnish that doesn't serve a purpose. You will never find a fresh sprig of parsley on, well, anything, since I don't like parsley, but you know what I mean. I'm not big on garnish. With all of that said, it's interesting how we all turn out differently, even down to garnishing our food.**
7. Add a teeny tiny spoonful of the oil that crushed garlic comes in because you don't want to eat actual chunks of garlic to the tomato-basil mixture, as well as some salt and pepper
8. Remember you have bread in the oven
9. Lay one slice of mozzarella (love that they make it pre-sliced now!) on each slice of bread, put it back in the oven long enough to clean up the mess you made
(Shout out to my best friend Alanna for this bracelet! I get compliments on it all the time)
10. Take it out when the cheese has just started to get melty and shiny
11. Top with your tomato-basil mixture and enjoy!
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