Monday, November 16, 2009
Be Our Guest
This weekend, my in-laws came over for dinner. This may stress many of you out.
But, you need to meet my in-laws.
They are fabulous, amazing, super cool. The best people ever.
Yes, Paul and Nancy rock my world.
I’m sorry. I know this declaration sounds way braggy, and I’m not a braggy kind of gal.
But for reals, so many of my entourage have major in-law envy.
Fortunately, Mom and Dad (as I call them, so I have two Moms and Dads), welcome all with open arms. So if you want to imagine them as your in-laws, go for it.
To dazzle them, I made a delish appie: Goat Cheese and Grape Tomato Bruschetta.
My father-in-law RAVED about it.
He also wanted to know where the recipe came from.
“My head,” I told him.
Aren’t I witty?
He wanted me to tell all y’all that the bruschetta was a big win.
If you can’t find grape tomatoes, which are tiny tomatoes shaped like grapes, you can totally rock this out with cherry tomatoes.
You can make the topping ahead, and toast the bread and assemble before your guests arrive.
I always like to have one special appie, because cheese and crackers are often the “B” word: Boring. So is music with no expression. That’s what I tell my piano students.
Goat Cheese and Grape Tomato Bruschetta
4 ounces soft, spreadable goat cheese, at room temp.
1 pint, grape tomatoes, quartered
2 cloves garlic, 1 finely chopped, 1 whole (for toasts)
10 basil leaves, finely chopped
¼ tsp. to ½ tsp. crushed red pepper.
¼ tsp. salt
Pepper to taste
2 to 3 Tbsp. olive oil
Zest of 1 lemon
1 French baguette, sliced
In a medium bowl, gently stir tomatoes, chopped garlic, basil, crushed red pepper, salt, pepper and olive oil. Set aside.
Preheat broiler to high.
Place sliced bread on baking sheet and toast on both sides. Remove from oven.
Spread toast with goat cheese. Top with tomato mixture.
Place on serving tray. Top with lemon zest.
Enjoy with friends and wine.