8 September 2008
Susan from Sticky, Gooey, Creamy, Chewy has invited us all to her place for a Blogiversary Bash. I visit Susan whenever I can for her delicious recipes plus the fact that she always puts a smile on my face. She sent me some Samosa Girl Guide cookies simply because I hadn't had them before. She is such a sweetie!!!! For the party we are required to bring our favourite party food or cocktail. If we can't all meet in person the next best thing would be to have a virtual party to help Susan celebrate her one year anniversary in Florida. Bring your appetizers, canapés, relishes, antipasto, zakuska, crudités, tapas, meze,spreads, dips, canapes, patés, terrines, cheese balls, fish balls, and meatballs ...whatever...... and lets have an international bash.
In 1964 the movie Zorba the Greek was filmed on the island of Crete. The movie was in the running for seven Oscars that year. In a scene Zorba the Greek sums up the pleasure of eating together and the essense the best "What a pleasant thing it could be to have a meal. We started eating and drinking, the conversation became animated. I at last realized that eating was a spiritual function and that meat, bread, and wine were the raw materials from which the soul is made."
To stimulate our appetites and give birth to our souls I have decided to bring an easy hors d'oeuvre that reminds me of all that is good about the summer. With the days getting shorter and a little cooler I feel the need to grab onto every last moment. This is a simple recipe that lets the flavours of the juicy heirloom tomatoes shine. It also enables me to spend more time with each of you and not in Susan's kitchen....it is just that easy!!! I have seen similar recipes throughout the blogosphere but I wondered what these little beauties would be like baked. I love melting and oozing cheese.............
So let's crack open the Champagne and have a great time!!!!!!!!!!!!!! I'll be the one drinking the Bellini's, breaking bread and drinking wine and hovering around the food table for some animated conversation.
**Golden Bruschetta with Tomato, Fresh Mozzarella & Pesto**
1 teaspoon fresh garlic clove
2 tablespoons extra-virgin olive oil
Italian bruschetta loaf of bread, sliced 1/4-inch thick
4-ounce rounds fresh mozzarella, cut into 1/8-inch slices
Small Heirloom tomatoes in assorted colors -- red, green, yellow, orange -- cut into 1/8-inch slices
Freshly ground pepper
1/4 cup pesto
Toast the bruschetta slices slightly in a 350F oven until they are lightly colored.
Brush each slice of toasted bruschetta with a small amount of olive oil. Rub each of the slices lightly with the garlic clove. A light touch is required here. Top each bruschetta with a slice of the fresh mozzarella and then an heirloom tomato. Return to oven for 4 - 5 minutes or until cheese is molten not hasn't lost its shape. Move to a platter and drizzle with pesto.