I hope you had a fun-filled weekend. I’m imagining that you started off with a long brunch, followed by a bicycle ride, then happy hour, and dinner, and maybe more cocktails. That’s how your Saturday went, right? No laundry, or homework?
I worked all weekend, like I did last weekend, and the weekend before. My cookbook manuscript is due at the end of the month, and I’m so pleased with how it’s shaping up. Not to mention, I can’t wait to get my life back!
It has been heartening to receive cookbooks from friends in the mail. Those cookbooks give me hope that there is life on the other side. Dana of Minimalist Baker sent me a copy of her new cookbook, Everyday Cooking, which will be officially released tomorrow! The book offers 101 vegan (and mostly gluten-free) recipes, and every page shines with Dana’s vibrant photography and creative recipes.
Dana and her husband, John, used to live in Kansas City, and I miss our brunches and dinners at their place. They came to town last summer, so we met for a long lunch and I asked a million questions about their book. They originally planned to self-publish the book, which is a seriously massive undertaking. In addition to writing and photographing the book, they hired a designer and editor, and planned for printing, distribution and marketing.
After pre-orders started rolling in and readers from around the world clamored for copies, they ultimately accepted a publishing deal that will help get their book to readers everywhere. It’s so neat to hold a copy of their cookbook in my hands and know that it is entirely their creation! Bravo, friends!
Dana’s Greek bruschetta recipe called my name, and I just had to share it with you all. It features garlic-rubbed toasts topped with juicy cherry tomatoes, fresh basil, balsamic vinegar and olive oil. Greek flavors make an appearance in Kalamata olives (which are optional, for the olive haters out there) and some dried oregano. It’s a delicious, simple appetizer that would be perfect with wine! I hope you’ll make these for your next happy hour at home.
- 1 whole grain baguette, cut into ½" thick slices
- 1 large garlic clove
- 1 tablespoon olive oil
- 1 pint (2 cups) cherry tomatoes, quartered
- ¼ cup chopped fresh basil
- ¼ cup Kalamata olives, pitted and chopped (optional)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Pinch of salt
- Pinch of freshly ground black pepper
- Preheat the oven to 425 degrees Fahrenheit. Take the garlic clove and rub it on both sides of each slice of bread, for extra flavor. Brush both sides of each slice with olive oil, then arrange the slices in a single layer on a large, rimmed baking sheet.
- Bake the sliced bread until just slightly golden brown, about 5 to 8 minutes. Set aside.
- In the meantime, in a medium serving bowl, combine all of the bruschetta ingredients. Toss to coat, then adjust seasonings as needed, adding more salt, oregano, or vinegar, as desired.
- Serve the toasted bread with the tomato topping on the side. This appetizer is best when fresh, but you can store the tomato topping for up to 2 days, covered, in the refrigerator.
Make it gluten free: I think you could serve the tomato topping with sturdy gluten-free crackers.
Change it up: Skip the olives and the oregano for more traditional tomato bruschetta flavor.