It’s been a while since I posted anything. I was sick — some bug I caught while shopping. Am not sure if it was bad food or drinking water or something else. But what started as a stomach ache turned into a fever over the weekend. I was still able to cook for the girls though. In fact, I did my version of Almon Marina’s osso buco pasta and I did take photos but I think I’ll reserve that one for the holiday collection. I also cooked a vegetarian chow mein dish with fresh mushrooms, celery and bell peppers for Sam but, by the time I was done, all I wanted was to go to sleep.
This bruschetta with pesto, tomatoes and feta cheese was my first attempt at moving around in the kitchen after I started feeling a bit better. I’ll start cooking more substantial meals in a day or so. Meanwhile, there the recipe for the bruschetta and a few “food trip” posts coming up.
Bruschetta with pesto, tomatoes and feta cheesePrint Pin
- 6 slices baguette
- 1 clove a clove of garlic sliced in half
- extra virgin olive oil
- 3 tomatoes
- 6 tablespoons pesto
- 2 to 3 tablespoons grated Parmesan cheese
- 1/3 cup crumbled feta cheese
- salt to taste
- pepper to taste
- lemon juice to taste
- Toast the bread until light browned.
- Rub the bread on both sides with the cut sides of the garlic. Drizzle with olive oil.
- Cut the tomatoes in half, scoop out the seeds and cut the flesh into small pieces.
- Toss together the tomatoes, pesto, Parmesan and feta. Taste. Add salt, pepper and lemon juice, if needed.
- Divide the pesto mixture into six portions. Spread one portion on each slice of bread.
- Serve immediately.