I’ve been on a cooking role recently! I’ve been experimenting with different ingredients and coming up with some extraordinary dishes of late, so I’m going to share! First is this beautiful, quick appetizer that’s bound to pack a punch. I’ve paired it up with a Porgie dish found here. It’s officially cheat weekend – yes, I have cheat weekends. I’m trying to break that habit, but in due time. I also did have pizza and ice cream today… Oh, the temptations dating a man with high metabolism..
|Look at it, just look at it!|
What you’ll need:
For the bruschetta:
1 ripe plum, diced (your choice; peach works well too)
1 ripe tomato, diced ( I always use tomatoes off the vine if you can find them in supermarkets; roma is great too)
1/2 juice of lime
1 tbsp. of cilantro, minced
2 garlic cloves, minced
1 tbsp of minced red onion
2 tbsp. of olive oil
salt and pepper to taste
For the toast:
1 loaf of multi-grain bread, sliced in 1 inch pieces.
2 tbsp. of butter, melted
3 garlic cloves, minced
handful of cilantro, roughly chopped (be generous!)
How you’ll do it:
1) In 3 simple steps! First combine everything for the bruschetta, then set aside.
2) In a small bowl, melt butter and add garlic and cilantro and mix well.
3) Place skillet on medium-high. Load up some of that butter-cilantro mixture on to a slice of bread and lay mixture down onto the pan. Let crisp up for about 2-3 minutes. Lay to a side and let cool.
4) Serve with bruschetta on top for a delicious and refreshing appetizer!
Easy, right? Seriously done in 5 minutes. Note: Be patient and chop everything by hand. The food processor makes everything mushy.