Tomato Basil Bruschetta

The tomatoes are ripe...and there is fresh basil in abundance...and what could be better for lunch than bruschetta...with fresh garden ingredients? I'll give you my basic recipe...which can be changed up a little to suit your taste.

 

Ingredients:

• 1 baguette or Italian bread
• 1 pound tomatoes, chopped (about 3 cups)...plum tomatoes work well
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarse pepper
• 1/4 cup fresh basil leaves, chopped
• 2 cups mozzarella cheese, shredded

Directions:

1. Pre-heat oven at broiler setting.
2. Combine tomatoes, olive oil, garlic, salt and pepper...and allow to sit at room temperature for about 10 minutes.
3. Cut baguette in 3/4" slices and arrange in single layer on a parchment lined baking sheet. Lightly brush with olive oil...and toast lightly under broiler for 1 or 2 minutes. Repeat toasting with the other side.
4. Put a generous layer of chopped basil on each piece of bread.
5. Divide the tomato mixture evenly over the baguette slices.
6. Top each piece with a generous amount of shredded mozzarella cheese.
7. Return to the broiler for about 5 minutes or until cheese is melted, bubbling and slightly golden.
8. Serve hot out of the oven...for a wonderful appetizer...or add a salad and call it lunch.

Enjoy!

Zippy Zucchini

Zucchini...again! There seems to be no end to the zucchini coming from the garden...and here is another simple yet delicious way to cook it. When I got my first microwave oven...way back when...I took some microwave cooking classes. Since that time...this zucchini recipe has been a summer favorite. Cooked totally in the microwave...the kitchen stays cool. Add some fresh tomatoes...and maybe a cob of corn...and call it a meal.


Zippy Zucchini

• 4 cups zucchini, cut into chunks
• 1/2 medium onion, thinly sliced
• 4 eggs, beaten
• 1 1/2 cups shredded cheddar cheese
• 1 jar (2 0z.) pimiento, drained
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
  

1. Place zucchini and onion slices in an 8" square dish...or a quiche pan.
2. Cover with plastic wrap, turning one edge back to vent.
3. Microwave at High for 7 minutes.
4. In large bowl, mix together eggs, cheese, pimiento, salt and pepper.
5. Add zucchini and onions, stirring well.
6. Grease dish in which veggies were cooked.
7. Pour zucchini mixture into dish...cover with parchment paper and microwave at medium-high for 5 minutes.
8. Stir...and microwave uncovered for another 3-4 minutes at medium-high...or until set.
9. Makes 4 large servings.

*I actually used the pimento called for in the recipe this time...but have used diced red, orange or yellow bell peppers instead...blanching them with the zucchini and onions. A dash of cayenne pepper adds a little zip as well.

Fresh Fruit Salad ~ Pineapple Dressing

Fresh fruit salad is a summertime favorite...and the recipe for this cooked pineapple dressing has been a standard at our home for decades. It is from the Mennonite Treasury of Recipes...and can be stirred into the fruit salad or served separately as a topping for the fruit.

Use fresh fruit of your choice...strawberries, pineapple, grapes, blueberries or peaches.

Pineapple dressing:

• 1/4 cup pineapple juice
• 1/4 cup lemon juice
• 2 eggs
• 1/4 cup sugar
• 1 cup whipped cream

Method:

1. Beat eggs....add sugar, pineapple and lemon juice.
2. Cook in saucepan over medium heat...stirring constantly...until thickened. Chill.
3. Whip cream...and fold into mixture just before serving.

Enjoy!