Although it hasn’t quite been a year yet, our very first blog entry was our Easter meal from 2007. We celebrated just the 2 of us in our little 1 bedroom apartment in D.C. This year we are back in Kansas, near family and in a slightly larger apartment much better suited for entertaining. My parents came over for lunch today, and we’ll be having dinner at Tyler’s parents home tonight. For lunch we wanted a meal that we could prepare quickly after church. We also wanted to try at least one new recipe, so we picked a bruschetta appetizer to tide us over until the rest of the meal was ready. It was all delicious and it was so nice to celebrate Easter with family!
Easter Menu:
bruschetta
chop salad w/chicken
mushroom rigatoni bake
asparagus with balsamic browned butter
texas sheet cake (recipe now updated w/WW points)
and pink lemonade!
Bruschetta with Tomato and Basil (from delish)
Ingredients:
1 1/2 lbs tomatoes (we used a mixture of roma and hot house, the ripest we could find)
2 small cloves of garlic, minced
5 large leaves basil, finely chopped
2 tsp fresh chopped parsley
1 Tbsp olive oil
1 tsp balsamic vinegar
coarse salt & black pepper, to taste
1 baguette loaf
3 Tbsp olive oil, or more as desired
1 clove garlic
Preheat oven to 450 degrees. Remove seeds and juice from tomatoes; dice. In a small bowl, combine tomatoes, garlic, 1 Tbsp olive oil, balsamic vinegar. Add basil & parsley. Season with salt & pepper to taste. Set aside.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a brush. Place on a cooking sheet, olive oil side down and bake 5-6 minutes until golden brown. Remove from oven and rub each piece of toast on the olive oil side using a clove of garlic, allowing the juices sink into the bread (Ok I confess I tried this but got impatient and gave up, we were in a hurry!) Serve immediately with prepared tomato & basil mixture.
Yields: approximately 2 dozen.
