A is for Appetizers!
We love food at this old house and sometimes our meals out are all about the appetizers. Bruschetta is something we like to order and it’s interesting to try all the different styles of it. We also like flat breads with tasty toppings. The top right photo is a favorite of ours, fried Polenta with a creamy mushroom sauce from Nell Thorn Restaurant in La Conner, Washington. The top left photo is from Eureka at University Village in Seattle. Those are Oso Buco Riblets and their take on Bruschetta. The bottom left photo are 4 plates of appetizers from Canlis in Seattle, Washington. The Flat Bread on the bottom right is from Seasons 52 at South Coast Plaza in Costa Mesa, California.
Join in with ABC Wednesday in this new year. We are at the beginning of the alphabet again and our thanks go out to Denise Nesbitt the originator of the meme and to her team of bloggers that help keep the meme going.
On Wednesday things were so busy around here I forgot to let you know about a recipe I posted on the Mennonite Girls Can Cook.
Click here on Bruschetta Ricotta Cheese Spread
With the ricotta spread or not Bruschetta is one of our favorite appetizers.
We enjoy eating earlier these days so when we decide to eat out we try different Happy Hours around the area. Some Happy Hours are happier than others. Last Friday we re-visited an old favorite from a few years ago and were very pleased. All of these dishes were half priced and each selection was plenty for the three of us to enjoy. Yes, three, as our daughter Katie is still with us while our Son-in-law Andrew is serving in Afghanistan. There were three meatballs on that plate before I took the photo. We were pleased with the selections that Grazie in Canyon Park offered.
This Bruschetta appetizer was great with the added ricotta and herb spread and olive tapenade. I’ll be trying to duplicate it and will post it on the Mennonite Girls Can Cook webpage. I’m thinking it will be a great dish for Super Bowl Sunday.
Speaking of Andrew if you are a praying friend of mine could you please pray that Andrew’s time in Afghanistan will not be extended? We all would appreciate it here at this old house. Originally he would be returning before April. Now we are praying he’ll be home before May.
Monday was an amazingly non-productive day at his old house. I did manage to make dinner. Can I have some applause please? Thank you. I hear our Midwest and Eastern friends will be experiencing some more nasty winter weather this week. Stay safe please! All we have in the forecast here is rain…
I was standing in the bank waiting my turn and on the television they had Giada from the Food Network making some great looking bruschetta. I got the ingredients I needed and decided to try it. Hopefully I get it right because I didn’t write anything down.
The ingredients she used were whole milk ricotta cheese, tomatoes seeded and chopped, fresh mint chopped, salt and pepper. I don’t remember if she used garlic so I went ahead and used a clove of garlic, also. She mixed these ingredients all together and put it into a nice serving bowl. She used Ciabatta bread that she drizzled with olive oil and grilled. After it was grilled she squeezed some fresh lemon on the slices. Your company can spread as much of the topping that they want on the slices of bread and enjoy…
If you need more specific amounts here’s what I used. About 8oz. of ricotta, 1 beefsteak tomato chopped, 10 mint leaves chopped, 1 clove garlic, minced, salt and pepper to taste. I bought a small loaf of Artisan Sea Salt Filone bread from Von’s/Safeway. This bread worked out good because it filled in the extra salt the dip needed. I will be making this again because it was duhlicious! Michelle found the link for the original recipe and you can find it here.
Photobucket is holding my photos hostage from 2007-2015 and replacing them with an ugly black and grey squares demanding money to release them, so frustrating.