Tuesday, May 17, 2005


This is my new favorite recipe for bruschetta. With the exception of the olive oil, this is a very healthy treat - sourdough bread is without fat!

1 nice crusty loaf of Sourdough bread, sliced into 1/2" slices
5 tomatoes, diced with seeds removed (otherwise the bread gets soggy)
Pinch of Kosher salt (a nod to our Jewish bretheren. Who said cooking couldn't be an inter-religious affair?)
Pinch of Cayenne pepper
1 large clove of garlic mashed into a paste
about 1/2 cup olive oil
2 leafy sprigs of basil, coarsely chopped
1/2 teaspoon chopped fresh cilantro

1. Preheat the oven to 425 degrees F.
2. Use some of the olive oil to coat one or two baking sheets (depending on how many slices of bread you are using)
3. Slice bread into 1/2" slices and arrange on baking sheet. Lightly brush the tops of the bread with some of the oil.
4. After slicing the tomatoes, season with salt and then put in a colander to drain for about ten minutes.
5. Mix the garlic, 1/4 cup of the olive oil, basil, cilantro, and cayenne pepper together with the tomatoes. Taste and adjust seasonings as necessary.
6. Bake the bread slices at 425 for 5-8 minutes or until it's a nice golden brown.
7. Arrange the toasted bread on a platter and spoon the seasoned tomato mixture on top of it and enjoy.

This is really an easy dish - heck, I can make it! I think you'll find it a refreshing and lite side-dish. Served instead of traditional garlic bread, this is a great complement to one's usual spaghetti dinner.

Thursday, May 12, 2005

Sweet Ricotta

Okay, I've been bad in maintaining this. So here's an easy one:

One pound WHOLE MILK Ricotta
1.5 tsps vanilla (pure stuff, not the imitation)
Cocoa Powder
Chocolate covered biscotti

Mix the ricotta and vanilla together. Divide into four bowls and top each with rasberries - as many as you like - and 2 Tbsps honey. Sprinkle with cocoa powder. Instead of a spoon, eat it with the biscotti.