NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Keep me away from the wisdom which does not cry, the philosophy which does not laugh, and the greatness which does not bow before children." ~ Kahlil Gibran
We are in the middle of another glorious fall week, and I got to spend a wonderful day with our beautiful granddaughter who is just starting to walk… what a sweetie!
RECIPE OF THE WEEK
This bruschetta recipe from allrecipes.com uses both fresh and sun-dried tomatoes. The balsamic vinegar gives it a little bite, the fresh basil a little sweetness.
DOUBLE TOMATO BRUSCHETTA
6 roma (plum) tomatoes, chopped- 1/2 cup chopped sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
Preheat oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4 inch slices. On a baking sheet, arrange the slices in a single layer. Broil for 1-2 minutes, until slightly brown.
Divide the tomator mixture evenly over the baguette slices and top with the mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
Sharlene Hensrud, RE/MAX Results - Email – Twin Cities Realtor
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