Ok, so if you haven't figured out by now, I love pasta, bread, cheese, olives. In fact, I find it hard to believe I am Scottish descent verses Italian.
I could eat pastas, hot, cold, any day, any time.
All that to say, most of you can open your fridge or pantry and the "staples" are there. And if not, then it was probably on your grocery list.
Make the most of your "staples"....
As you have seen from a few of my pics, I had cherry tomatoes, feta, basil (from my garden), mozzarella, sweet little peppers, etc.
you can plan different meals around the same staples.
Here is a quick and easy bruschetta. I had this at a friend's house a couple years ago. She makes hers with chopped green olives added. Definitely a must. The only problem is I am allergic to capers/green olives and so I omit, but still wonderful.
Here is what you use....
And here's what you do....
Finely chop about 15 mini sweet peppers ( I get a large bag from Sam's), (or large red, yellow and orange 1 each), a quarter of a Vidalia or sweet onion. Slice in half about 15-20 cherry tomatoes, and add to mixing bowl. (add one jar of green olives(chopped) at this time). sprinkle with about 4 tbls of sugar. Toss together and then stir in 1/4 cup of Balsamic Vinegar. Toss again and then drizzle lightly with olive oil (about 1 tbls). Toss well and refrigerate for at few hours before serving for best results.
There really is no better way to serve this then on crunchy fresh baguette slices.
I slice diagonal because I think it is prettier. Drizzle with olive oil (not butter) and pop them under the broiler until toasty....
Let your guest top their own so that it doesn't get too soggy.
My kids LOVE this and when taking to an event, I have even heard people say "try this, if I weren't married to you, I would marry this" it is a crowd pleaser!
Thanks Suzanne from Gaucho Farms for the inspiration for this. Speaking of Gaucho Farms??? Another recipe coming up with fresh meat from them :)