Little A's Book of Noms (Vol. 1)
written by A. Pflugrath
Book one of many volumes that can be found in the library. An extensive cookbook with easy to follow recipes. Step-by-step instructions that can help guide you on your way to throwing an amazing dinner party, impress your significant other, or just make yourself some down right amazing food. I hope you enjoy!
Last Updated
05/31/21
Chapters
10
Reads
599
Bruschetta with Crostini
Chapter 1
A personal favorite for a quick and easy entertaining appetizer, bruschetta with crostini is sure to delight your guests and leave them hungry for more. Best when using fresh baguette and fresh herbs, this light hor d’oeuvre can easily be tweaked to suit one’s own tastes and preferences. Using infused olive oils really adds character and flavor to each bite you take. The tomato mixture can be made ahead of time and served when ready. It develops more flavor the longer it sits in the fridge.
Makes enough to serve a party (6-8 persons)
8 Roma/Plum tomatoes
2 cloves garlic (minced)
1 Tbsp olive oil
8 fresh basil leaves (chopped)
2 Tbsp Balsamic Vinegar
1-2 tsp salt
Black pepper to taste
1 baguette
¼ Cup Olive oil
Preheat oven to 450. Bring 2 quarts of water to boil on the stove. We are going to blanch the tomatoes to help with peeling. Make an X on the top of each tomato, cutting shallow into the tops of each tomato. Once the water has achieved a rolling boil, place tomatoes in and boil for 2 minutes. Remove with a slotted spoon and let cool until able to handle them with your hands. The skin should peel off very easily in your hands. Peel each tomato and have a cutting board ready. Slice each tomato in half, the long way. Remove the seeds and juice from each slice. I prefer to do this under running water in the sink. Next, finely chop the tomatoes and set in a bowl. Mix in the minced garlic, olive oil, and balsamic vinegar, stirring until incorporated. Add salt and pepper. Taste as you go. Tomatoes soak up a lot of salt so you may need more depending on your taste preferences. Stir in the basil and give it one more taste and tweak as you see fit. Refrigerate until ready to serve. The longer it sits in the fridge, the more time flavor has to really soak into all the nooks and crannies of the tomatoes.
Slice baguette into ½ inch slices. Place on a cookie sheet and spread olive oil on one side of the bread. Flip the oiled side over so that it is on the pan surface. Bake at 450 for 5-7 minutes, until golden brown. Remove from oven and serve with tomato mixture. Yum!
Makes enough to serve a party (6-8 persons)
8 Roma/Plum tomatoes
2 cloves garlic (minced)
1 Tbsp olive oil
8 fresh basil leaves (chopped)
2 Tbsp Balsamic Vinegar
1-2 tsp salt
Black pepper to taste
1 baguette
¼ Cup Olive oil
Preheat oven to 450. Bring 2 quarts of water to boil on the stove. We are going to blanch the tomatoes to help with peeling. Make an X on the top of each tomato, cutting shallow into the tops of each tomato. Once the water has achieved a rolling boil, place tomatoes in and boil for 2 minutes. Remove with a slotted spoon and let cool until able to handle them with your hands. The skin should peel off very easily in your hands. Peel each tomato and have a cutting board ready. Slice each tomato in half, the long way. Remove the seeds and juice from each slice. I prefer to do this under running water in the sink. Next, finely chop the tomatoes and set in a bowl. Mix in the minced garlic, olive oil, and balsamic vinegar, stirring until incorporated. Add salt and pepper. Taste as you go. Tomatoes soak up a lot of salt so you may need more depending on your taste preferences. Stir in the basil and give it one more taste and tweak as you see fit. Refrigerate until ready to serve. The longer it sits in the fridge, the more time flavor has to really soak into all the nooks and crannies of the tomatoes.
Slice baguette into ½ inch slices. Place on a cookie sheet and spread olive oil on one side of the bread. Flip the oiled side over so that it is on the pan surface. Bake at 450 for 5-7 minutes, until golden brown. Remove from oven and serve with tomato mixture. Yum!
