Today will be a pretty scarce blog day. Your little JP has decided to throw a party of not-so-epic proportions (family’s in town, and C.’s family wants to meet them)
On the menu:
Bruschetta
Baked Brie with Honey and Raspberries
Cheese Plate
Guacamole (and Salsa for the non-guac eaters) & Chips
Goat Cheese baked with Homemade Tomato Sauce
Pork Tenderloin rolled in toasted herbs
Pureed Potatoes
And whatever anyone brings for dessert!
I can’t share all my secrets (because then you’d realize how not-so-amazing of a cook I actually am!) but here’s my Bruschetta recipe:
For Two:
5-6 Roma Tomatoes
3 Med. Sized Garlic Cloves, Crushed (4, including the 1/4 of one you’ll be using to rub on bread)
1/2 Medium Yellow Onion (Red will do, but the flavor of the yellow is perfect)
8-10 Medium Sized Basil Leaves
1/4 Cup Olive Oil (I use Berio Extra Virgin)
2-6 Tbsp Balsamic Vinegar (changes depending on the age and the desired taste)
Mix together and let sit on the counter for about 30 minutes to let the flavors come out. Whole tomatoes should NEVER be refrigerated anyways, and this dish barely keeps for longer than 24 hours.
I usually end up using about 3/4 of a loaf of French Bread, sliced and toasted in a toaster oven. After toasted (and cooled a bit, I don’t want to play a party to your injuries, Erica… and I’ve burned myself on this!), take the whole clove of garlic and gently rub on both sides of each slice. The more you rub, the stronger it gets… so if you (or whomever else you’re feeding) isn’t a huge garlic fan, use very little.
You can use some Peccorino Romano if you like. I think it has enough flavor on its own.
Let me know if you decide to make it (and how it comes out!). I might post pictures throughout the day of certain items!
Love,
JP
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