Bruschetta! I love it. I always make way too much it. We always eat ALL of it. What can I say, we love our carbs. This recipe compliments the delicious Celery Soup I made! Try them together, it won’t disappoint. My only complaint…I probably shouldn’t have made it on a day where the humidity was 90%. Whoops. Sweating while eating is NEVER preferable.
1 baguette; sliced evenly
1 large tomato; chopped into small cubes
3 tbl olive oil
1/2 tsp balsamic vinegar
5 basil leaves; chopped
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/3 cup parmesan cheese
Preheat oven to 350 degrees.
Combine all ingredients (except bread!) in a bowl and whisk together. Give it a taste and add seasoning as needed. I ended up adding a touch more garlic and salt and small drizzle of olive oil.
*This recipe is great because you really can’t mess it up! Too salty? Add more olive oil. Needs more flavor? Add more seasoning. Easy!
Place bread slices on a foil-lined baking sheet (for easy clean up!)
Top each slice with a spoonful of tomato mixture. Use as much or little as you want. We used a lot and got 12 slices out of it.
Drizzle the remaining olive oil in the bowl over each slice of bread. Top with a small sprinkle of parmesan cheese.
Bake in the oven for 10 minutes. After 10 minutes, broil for another 1-2 minutes until cheese gets melty and bread is crispy. Enjoy & eat it all!
Can I just take a minute to say how truly intuitive my boyfriend is when it comes to the perfect birthday gift! This year he surprised me with a much desired standing KitchenAid Mixer. Needless to say I was thrilled. To me, this is one of those kitchen appliances you save for a wedding registry or when you actually have real disposable income to use. I broke in my mixer with a few easy recipes, but I was most impressed with my mixers abilities when it came to making homemade wheat bread.
Now I’ve tried making wheat bread from scratch several times. For some reason it always seemed to come out really dense with a weird consistency. I’ve made white bread successfully many times, but I really prefer a nice wheat. Well, I don’t know if it was the mixer or the new recipe but this bread came out fantastic. My mixer did all the work with its kneading attachment and I let it knead the dough for 10 minutes while I cleaned up the mess I made in the kitchen. (ie the yeast I spilled all over the floor and the honey that someone got stuck to the bottom of my slippers…).
I won’t take credit for the recipe, as I found it on AllRecipes.com, however I did halve the recipe to just make one loaf.
I paid careful attention to the temperature of the water I mixed with the yeast. I used a digital thermometer and heated the water to 115 degrees F. Its taken me a few unsuccessful tries at yeast to realize if it isn’t warm enough the dough won’t rise and if the water is too hot it will kill the yeast. 115 degrees F always seems to do the trick for me.
If you do not have a standing mixer I recommend looking into the proper way to knead bread. I actually googled the technique my first time and came across several sites on kneading.
Also, although I forgot to incorporate it into my recipe, this is the perfect opportunity to use that flax meal in your cooking! Enjoy and happy baking!