Monday, September 12, 2011

Beyond Beads

When I started this blog last year, for some reason I thought that it needed to be "pure" beads and bead related.  But I've come to realize, that I'm more than a beader and bead vendor!  For one, I am a confirmed foodie as well as a beader and I love to cook.  My cooking has taken a really creative turn in the last few years and I have started creating my own recipes.  My latest is Fresh Bruschetta.  I'm sure it is similar to some others out there, but I have a few unique ingredients that I think take mine over the top!  And it is too good not to share!

First the eye candy.....

doesn't it look delicious?  I can testify it is!  :)

Now the recipe.  This recipe is "to taste" so there are no real measurements.  If you like one item more than another, you can add more of it.  If you hate an item, just leave it out or substitute one of your favorites instead.  For instance, in stead of black olives, you might prefer green.  That's the spirit behind this recipe - make it your way.

Fresh Tomato - chopped - of if they are out of season you can substitute sun dried tomatoes 

Marinated Artichoke Hearts - chopped

Capers - chopped

Black Olives - chopped

Parsley - fresh or dried to taste

Oregano - fresh or dried to taste

Garlic Power - or fresh chopped - to taste

Red Wine Vinegar - to taste

Olivado Oil - Omega Plus, or Avocado Oil - to taste

Onion Juice - to taste

Kosher Salt - to taste

Freshly ground Black Pepper - to taste

Mix all the ingredients together.  I like to thinly slice a ciabatta loaf and lightly brown the slices in butter before topping with the bruschetta.  You can also add a layer of fresh mozzarella cheese and broil until the cheese melts.  The delicate flavor of the Olivado oil and onion juice help blend the other flavors and the red wine vinegar gives the tang.  This is so easy to make and tastes so fresh - I'll never buy bottled bruchetta again!  


1 comment: