you say tomato, i say bruschetta

Goat Cheese Bruschetta

It’s tomato season… and if you’re like me, well you have plenty from your garden by now!!!  I’m not one for tomato sandwiches or sliced tomatoes, but I do have a few recipes I’d like to share with you this week, all of them using fresh tomatoes!

On a side note, my two-months summer vacation is now over, and this week has been kind of tough on me being back at work, having to wake up early, going back to my routine of making lunches for the boys, while also prepping them for their back-to-school next week.  But you know what, I’m still hanging on to summer like my life depends on it!!!  So I’ll take all the fresh produces and warm sunny days August and September have to offer!

My first recipe is for sure my favorite way to eat tomatoes: Goat Cheese Bruschetta.  I think I first tasted this at my aunt Pat’s place in Kitchener while visiting for Oktoberfest years ago.  It was the best bruschetta ever; and still is.  I now make my own version of it, I have no clue if it tastes like hers, but I think it’s pretty awesome.  So here it goes.

Goat Cheese Bruschetta

Goat Cheese Bruschetta

What you need:
3 fresh tomatoes or 2 cups of cherry tomatoes

1/4 cup of goat cheese

1/2 cup fresh basil

1/4 cup olive oil

salt and pepper

How to:

Chop the tomatoes and place in a bowl.  Crumble the goat cheese on top, add the chopped basil, olive oil, and the salt and pepper.  Mix well and refrigerate for an hour before serving.

I serve this bruschetta mix with roasted naan bread.  Just brush a bit of olive oil on top the bread, sprinkle with garlic salt, pepper and warm up in the oven.  Also good with a fresh baguette or on top of grilled chicken.

Simple, easy to make, takes no time and it will blow your mind.  Perfect for pot-luck, for snacks or for last minute gatherings.  It’s a great recipe to try all year long but definitely my favorite on any sunny day!  So make it now before summer ends and then let me know what you think!  Hope you’re all having a great week.  Next tomato recipe coming in a few days!

Goat Cheese Bruschetta

Continue Reading

pull apart pumpkin loaf

14051729_10154245025131293_411166595776867819_n

You need that pumpkin taste, like right now?  Boy, do I have an awesome recipe for you!  Easy, quick and so flavorful, you’ll make it again and again.

What you need:

3/4 cup of pumpkin puree

1/2 cup of sugar

1/2 teaspoon of vanilla

1 teaspoon of pumpkin pie spice

1 egg

1 roll of Pillsbury Flaky Rolls

2 teaspoons of cinnamon

1/4 cup of icing sugar

3 tablespoons of milk

14089026_10154245024396293_8716662242802691661_n

How to:

Heat over at 350.

Mix puree, 1/4 cup of sugar, pumpkin spice, egg and vanilla.  Set aside.

Open the Pillsbury package, split each pieces in two.

In another bowl, mix 1/4 cup of sugar with 1 teaspoon of cinnamon.  Dip each dough pieces in the sugar mixture.

Once all dipped, add the pumpkin mix between the dough and stack them up.

Place in a grease bread pan and bake for about 25 minutes.

Let cool.

Mix the icing sugar, 1 teaspoon of cinnamon and milk.

Drizzle on top of the warm loaf.

Enjoy!

Beware: you might eat it all by yourself…it may or may not have happened to me!

14063954_10154245025291293_8909961449858105290_n

Continue Reading