April 20th, 2012

Bruschetta

Bruschetta



First of all, a big thank you to everyone who participated in the Giveaway.  The winner was Amanda Sturges of Michigan.


Okay, so tonight is Prom Night!  And here in Provo that’s a big deal—not just because of the prom itself, but because the high school juniors have a tradition of skipping school (I am told that the administration is okay with this) and spending the entire day doing fun activities with their prom dates.  So my son and nine of his closest friends “kidnapped” their dates this morning and brought them all over to our house for breakfast.  And believe it or not, they didn’t even ask me to cook it!  The ten guys cooked the breakfast for their dates!  Is that cool or what???

Their next activity is paintballing, and then dinner and the prom tonight.  So yesterday my son picked up his tuxedo and tried it on for us to see. I’m telling you. . . he looked SO HANDSOME and GROWN-UP that I seriously had to keep reminding myself that he wasn’t about to get married!  And as long as I’m talking about my son, I have to tell you something he said the other night that I thought was so cute and funny.  We were in California visiting my family for spring break, and we were at a restaurant having dinner.  Somehow we started talking about tattoos, and my sister mentioned that a lot of people who get tattoos end up regretting it later in life—partly because the design of tattoos can go out of style just like clothing can go out of style.  And then my son said, “If I had a tattoo, it would say ‘MOM’ and that would never go out of style!”  Oh man!  When kids say stuff like that, it just makes parenting so worth it.  I doubt I will ever forget that line.


Update

They just left for the prom, and I had to include a couple of photos.  My baby is all grown-up!

  

I have a Bruschetta recipe for you today, and I have to say that it has an absolutely wonderful flavor.  The cherub tomatoes and fresh herbs give it a just-picked-from-the-garden taste.  After I  eat one, I just can’t resist having another one, and another one.  In fact, after I photographed these and served them with dinner the other night, I stashed a few in a secret hiding place in the refrigerator.  Shhh!  Don’t tell anyone!


You’ll need a French baguette, cherub tomatoes, fresh basil, fresh Italian parsley, garlic, mozzarella cheese, olive oil, salt, pepper, and pine nuts.  Prepare tomatoes, basil, parsley, garlic and cheese as directed.

Combine those ingredients with the olive oil, salt, pepper, and pine nuts.

Slice the bread and place it on a baking sheet.

Preheat the oven to the broil setting.  Brush the bread with olive oil.

Then top with the tomato mixture.

Broil about five inches from the heat for 3-4 minutes.

Bruschetta

4 Responses to “Bruschetta”

  1. I love this recipe because it looks so easy, and I absolutely love bread.

  2. Thanks for stopping by, LP! I’m glad you found something you like. I have another great bread recipe coming up on Monday. . . Roasted Garlic Bread, and it has three entire bulbs of garlic on one loaf of French bread. It’s a winner for sure!

  3. This looks delicious! Nothing beats a good bruschetta with some fresh tomatoes…mmm

  4. Thanks Rachel! I just checked out your website. That sticky toffee pudding looks heavenly!

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