Bruschetta

by Cindy Yanasha Angulo in , , , , , ,


A simple snack or appetizer using 4 amazing ingredients: tomatoes, garlic, basil & olive oil! I love making bruschetta during the summer using my homegrown basil leaves & my dad's homegrown tomatoes! Recipe below. 

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Time: 15 mins + 1 hour refrigeration time, serves 2

Ingredients:

  • 4-5 plum tomatoes (or quantity of whatever tomatoes you prefer!)
  • 2 teaspoons freshly chopped basil leaves (I grow the fine-leaf basil so I used more whole leaves)
  • 1 garlic clove, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fine seasalt
  • 1 teaspoon freshly ground black pepper
  • 1 baguette sliced diagonally for serving
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Recipe:

  1. Dice the tomatoes or just chop them into bite-sized pieces. Put them in a bowl.
  2. Add the chopped basil & garlic.  drizzle the olive oil over the mixture then sprinkle on the salt & black pepper. 
  3. Cover the bowl with clear plastic wrap and refrigerate for 1 hour so the flavors incorporate.
  4. Spoon the mixture onto piece of lightly toasted baguette & enjoy! 
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Roasted Eggplant Flatbread Pizza

by Cindy Yanasha Angulo in , , ,



Really quick, delicious, vegetarian dinner! 

Ingredients:

  • 1 Eggplant
  • Olive oil (about 4 tablespoons or more as needed)
  • About 1/4 cup feta cheese
  • About 6-8 fresh mint leaves
  • Salt/Pepper

Recipe:

  1. Cut the eggplant into cubes (peeled first) then roast until golden brown (low broil)
  2. Bake the multigrain flatbread for 10 mins on 350 degrees
  3. Grind half the eggplant chunks in the food processor with 2 tablespoons olive oil
  4. Spread ground eggplant mixture on multigrain flatbread
  5. Top with the remaining eggplant pieces, feta cheese & mint leaves
  6. Sprinkle more olive oil, salt & black pepper & broil for 5 mins
  7. Enjoy!