This is my go-to bruschetta recipe that I use every year and I LOVE it. My kids even asked me to make it again this year because they love it too!
Paula's Traditional Bruschetta
10 Roma Tomatoes
1 cup of basil, chopped
6 cloves of garlic
3 Tablespoons of Worchestire sauce
5 Tablespoons of Olive Oil
1 loaf of crusty bread
Drizzle the bread with olive oil and broil for about 2 minutes or until brown. After they are cool enough to touch, rub with garlic. Broil the other side of the bread and repeat. Serve at room temperature.
Next, I made this delicious tomato soup.
Roasted Tomato Soup
From Brick House Cafe in Cable, WI
5 large garden ripe tomatoes, cut into 3/4" slices
1 onion, cut into 1/2" slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
We've been busy knocking out our Summer Bucket List 2012 . In the last 24 hours we've visited Skyzone Indoor Trampoline, Mall of America and Valleyfair. The kids LOVED Skyzone - my intention was to wear them out before Mall of America, but it didn't slow them down. While at Mall of America we ate at the Rainforest Cafe because I have great memories of eating there with my Grandma, Aunt Paula and cousin Erinn, but the kids weren't quite as impressed. The next day we spent 7 hours at Valleyfair and I got motion sickness from the first ride - the Octopus!
From Brick House Cafe in Cable, WI
5 large garden ripe tomatoes, cut into 3/4" slices
1 onion, cut into 1/2" slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream
Directions:
1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.
For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn't splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.
Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream
Directions:
1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.
For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn't splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.
Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.
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Tomatoes Going to Roast - on my Grandma's Pan |
Bruschetta with Ricotta, Honey and Lemon Zest - DELICIOUS!!!
From Brick House Cafe
1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal (halve the slices if they're big)
olive oil
clove garlic, peeled and cut in half
2 cups high quality, smooth whole milk ricotta
sea salt or kosher salt
Honey
2 lemons
Turn on your broiler. Brush both sides of each slice with olive oil. Broil the bread slices about 3 inches from the heating element, flipping them after about a minute and watching them like a hawk. When the bread is charred to your liking, remove it and rub the toasted sides lightly on one side with the garlic clove.
From Brick House Cafe
1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal (halve the slices if they're big)
olive oil
clove garlic, peeled and cut in half
2 cups high quality, smooth whole milk ricotta
sea salt or kosher salt
Honey
2 lemons
Turn on your broiler. Brush both sides of each slice with olive oil. Broil the bread slices about 3 inches from the heating element, flipping them after about a minute and watching them like a hawk. When the bread is charred to your liking, remove it and rub the toasted sides lightly on one side with the garlic clove.
To the side you've rubbed with garlic, add a generous smear of ricotta then drizzle with more olive oil and sprinkle with salt. Drizzle a bit of honey over each, and use a fine microplane grater to grate a good amount of lemon zest over the top. Serve immediately.
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| Both Bruschetta's on a plate - DELICIOUS! |
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| Family Fun - thanks to Michelle and Mackenzie who joined us for part of the day What's left on your bucket list? Thanks for reading, Kristin |
I'm making the soup :) Thanks for posting!
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