Bruschetta is an appetizer whose origin dates to at least the 15th century from central Italy. The possibilities are endless when choosing your favorite topping for any Bruschetta. When I choose what would be our glorious a topped Bruschetta, I thought about the part in “Julie and Julia,” when Julie was upset and she was venting her husband while she was also frying chunks of beautiful white bread with olive oil and chopping juicy ripe tomatoes. There after, Julie and her husband were enjoying the succulent pieces of Bruschetta she made.. A while they were enjoying this beautiful creation, Julie decided to begin her food blog! So with my Julie and Julia inspired Bruschetta here is my simple and delicious recipe.
Serving for 2 as a side dish or Appetizer
4 Slices of White Italian Bread, Sliced into thick slices
4 Tablespoons Extra Virgin Olive Oil
3/4 Cup Organic Grape Tomatoes, Chopped in half
2 Garlic Cloves, Minced
Handful of Basil, Chopped
Sea Salt and Pepper
Heat the Olive Oil in a pan over medium-high heat, then add in the minced garlic, then place the sliced bread into the pan and fry until the bread in browned and crisp. Set aside. In the same pan add the chopped tomatoes, basil, sea salt and pepper. Allow the tomatoes to wilt and soften stir occasionally. Once wilted set aside to cool a little bit. Once ready to serve. Place an even amount on each piece of bread and top with a sprinkle of basil.
Open a bottle of wine and Bon Appetit!
I finally did it! Dark Chocolate Covered BACON! I have been wanting to taste this amazing flavor sensation for so long. However, I did not want to pay $7 for the incredible “Vosges Mo’s Bacon Bar,” So I decided if I wanted to try this unique treat I had to make it myself…
3.5 oz 73% Organic Dark Chocolate
4-6 Slices of Bacon (Sulfite Free)
4-6 Organic Strawberries
Cook the bacon in a pan until nice and crispy, then place on a paper towel to rid some excess grease. Then melt the chocolate stove top. Dip the strawberries and bacon in the chocolate and place on parchment paper and allow to set in the refrigerator.Chocolate Covered Bacon..
Once you taste this lovely treat, you will agree with me that this a Gorgeous match!
This Lemon Thyme Chicken is perfect for a simple and elegant meal. With only a few ingredients and some time in the oven, your meal will be ready in no time!
2 Organic Chicken Breasts (I used the wings as well)
1 whole lemon cut into thick slices
4-6 Springs of fresh Thyme
2 Tablespoons Organic Olive Oil
Sea Salt and Pepper
Preheat the oven to 350 degrees F. Simply place the chicken into a baking dish and coat with the olive oil, thyme, lemon slices and season well with sea salt and pepper. Place the baking dish into the oven for 35-45 minutes until the chicken is baked through. *No need to cover the chicken with foil, it hold enough moisture from the lemon and olive oil.
This dish pairs beautifully with Sweet Potato Gnocchi with Fried Chestnuts and Thyme or Arugula Salad with Roasted Beets Goat Cheese and Pistachio
I recently found this new Cocoa Powder from Trader Joes. It is a single origin cocoa produced from 100% Tumaco Cocoa Beans, Which are grown in Southern Columbia. This cocoa powder is gorgeous and full of flavor so I thought this recipe would be perfect to bring out the essence of the Tumaco Cocoa.
1/2 Cup Tumaco Cocoa Powder, Unsweetened
1 Cup Organic Sugar
1/4 Cup Walnut or Canola Oil
2 Organic Eggs
1 teaspoons Vanilla Extract
1 Cup Organic Flour
1 teaspoon Baking Powder, Non-Aluminum
1/2 teaspoon Sea Salt
1/3 Cup Organic Powdered Sugar
Preheat the oven to 350 degrees F. In a bowl combine the cocoa powder, flour, baking powder and sea salt. In another bowl combine the oil, eggs, vanilla, sugar and whisk together well. Then combine both mixtures together and stir well then chill for 15 minutes. Prepare a baking sheet with a piece of parchment paper. Place the powdered sugar in a small bowl. Once the dough has chilled spoon about 1-2 Tablespoons into your hands and form into a ball and coat it with the powdered sugar and continue the same procedure for the remaining dough. Bake for 12 minutes and allow to cool for an hour. These cookies are best cooled or room temperature.