It is just so lovely outside. It sure doesn't feel like October, but that's okay. I can still rock a cardigan and enjoy being outdoors without a coat!
I've been thinking about and experimenting with making batches of food to last for a while. Last week, bruschetta. YUM! I know there about a zillion different recipes for this tasty delight, so I just decided to experiment and it turned out quite well!
One problem with fall is that you start to see less good farmers' market produce. For this reason, I have begun stocking up on canned and frozed vegetables, so I can continue to enjoy into the Winter months. If I was the homemaker I wish I was, I would have spent the last several weeks canning my bounty from the garden, but no.
Here's my recipe for quick bruschetta (for when you feel fancy, but don't have a lot of time):
Ingredients:
- 2 tbsp. olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes, drained
- As much basil as makes your heart soar
Directions:
Heat olive oil in a skillet, over medium heat. Cook onions and garlic until translucent. Add tomatoes and cook until everything is slightly bubbly and all warmed. Add basil and give it a few quick tosses.
Remove your bruschetta from the heat and serve it warm with a sliced baguette. I have also tried small slices of soft bread, toasted in a buttery skillet. That is even more yum! You could also top with shaved Parmesan.
Okay, my mouth is watering just thinking about it! I have also seen/tasted bruschetta with capers, cheese, or even pesto! PLEASE let me know what your divine bruschetta experiences have included! What are some other toasty appetizers you've served?
Be well,
M
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