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calling_all_angels ^i^ (no login)
Posted May 27, 2009 10:01 PM
Sorry I did not make it back on yesterday. My life is really busy right
now!! And I can not seem to catch a second to myself.
I love to fix bruschetta in the summer time with fresh tomatoes.
Bruschetta
Read Review3 Tbsp. minced garlic
2 Tbsp. extra virgin olive oil
4 to 5 fresh, ripe tomatoes
1 bunch fresh basil
1/2 cups olive oil
1/4 cups balsamic vinegar
1/4 to 1/2 cups shredded Parmesan cheese
Fresh ground pepper
Crusty Italian bread
Sauté garlic in olive oil for about 2 minutes on medium heat. Place in 2-qt. serving bowl to cool. Dice tomatoes and add to bowl. Remove and discard stems from basil. Place leaves in a small food processor with a little extra virgin olive oil and process until finely chopped; add to bowl. Gently mix in olive oil, balsamic vinegar, shredded hard Parmesan and ground pepper to taste. Serve on slices of crusty Italian bread.
And my all time favorite
Cherry tomatoes and Corn Salad
1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber
DIRECTIONS
In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.
(and you can use 8 nice size fresh ears of cook corn instead of frozen)
I hope you enjoy trying these.
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