Sunday, August 7, 2011

Plant, Grow, Eat - Day 6 - Last nights cocktail party

My post is a bit late as we had company last evening for cocktails.
These friends were guests as well as guinea pigs, tho willing,
in our 30 day challenge.

Here is what we had . . . 
Our 3 additional ingredients were
Multigrain Baguette
Goat Cheese

Everything else you see is from the garden!

On the Menu:
Bruschetta 3 ways
& Eggplant/ Tomatoe
Goat cheese stuffed peppers
(see recipes)
Pesto - Goat Cheese dip with green beans, red peppers, & cherry tomatoes
Goad cheese rolled in fresh garden herbs
Grilled shrimp with garlic & basil.

For the bruschetta
These are all a kind of make it up as you go along, but I'll give the basics. ;-)
For all 2 slice a multigrain baguette a bit on the diagonal, spritz or rub one side with olive oil.
(I use a mister)
Toast on cookie sheet on oven.

**Beet Bruschetta
5-6 roasted and cooled beets chopped
drizzle with olive oil and balsamic
add fresh thyme, salt and pepper to taste
Spread toasted baguette slices with goat cheese & top with beets.

** Traditional Bruschetta
(A bit unusual but quite tasty . . if you like beets as I DO!)
5-6 Roma tomatoes, seeded and chopped
1/2 smaller cucumber, partially peeled, seeded and chopped
1/2 small red onion chopped
Drizzle all with olive oil
add scant T lemon juice
Season with salt, pepper a touch of cilantro (to taste) adn 1-2 minced garlic cloves
Top toasted baguette slices and add minced fresh basil.

** Eggplant & Tomatoe Bruschetta
1 small Eggplant or 3 - 10" hansel (skinny) eggplants. chopped small
4-5 T chopped red pepper
4-5 T chopped red onion
(Toss with a bit of olive oil and roast at 350 till soft, then cool.)
4 roma tomatoes seeded and chopped
(Roast these separately, then strain to remove a bit of the juice, cool)
Add tomatoes to eggplant mixture, drizzle with olive oil, 
season with salt, pepper & 1-2 minced garlic cloves.
Top toasted baguette slices and add minced fresh cilantro (or basil)

*** Pesto & Goat cheese dip
Thin any amount of softened goat cheese with either water, lemon juice or half and half,
Till it is dip consistency.  Add fresh Pesto starting with a little  at a time until you
have a taste you like.

Happy Fellas !

Lori Ann

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