Bruschetta and Pesto Pasta

Part One. One of my new favorite movies is Julie and Julia. And why not? It combines my love for cooking AND writing. So when watching it (again) the other night, I was inspired by a scene near the beginning of the film when Julie makes Bruschetta after a hard day at work. So yesterday, after a hard day at “work” (Charlie got her 6 month shots) I, too decided to try my hand at Bruschetta. I combined a few recipes plus what I saw Julie do in the movie to come up with my own version.


One French loaf (I always score these at the Oops! We made too much part of Kroger)                                                             

Two ripe tomatoes                                                                                                                                                                                                     

One handful of fresh-cut basil                                                                                                                                                                                 

1/2 t of oregano                                                                                                                                                                                                        

Shredded parmesan                                                                                                                                                                                                

Olive Oil                                                                                                                                                                                                                                

One clove of garlic (or 1 t of minced garlic)

1. Cut up your tomatoes and basil. Toss them together in a small mixing bowl with oregano and salt and pepper to taste.

2.  Heat a Tablespoon of Olive Oil over medium heat in a small skillet. Add your garlic. If you are using a fresh clove, then peel it and chop it up. Place 4 or 5 1 inch thick pieces of French loaf in the skillet making sure the bottoms are coated with Oil. You could also brush each piece with Oil. When the bottoms are toasted, flip them. At this point you may have to add more oil. I mean-can you ever have too much EVOO? I think not!

3. When the bread is finished toasting, add the tomatoes and some parmesan and broil until the cheese is melted. Voila.

This Bruschetta was good-but next time I will add more spices and maybe some lemon juice. Stay tuned for improvements. I definitely loved the Olive Oil soaked toast though!

Part Two. What’s one to do with leftover Pesto? It seems to me a problem…that’s not really a problem. My sis of handed this easy little recipe down a year ago when she taught me about homemade pesto.

Simply toss your already made pesto (see previous post on Pesto Pizza) with Angel Hair Pasta and Chicken. We used leftover Chicken from two nights earlier that Matt had grilled. By the way, Matt is really the genius chef in the family so watch for a guest blog featuring his DELICIOUS chicken marinade made with Arkansas white wine (which is not so good to drink but great to marinade with).  I tossed some medium sliced mushrooms in a saute pan with olive oil and some fresh garlic and threw them in the pasta mixture as well. Add a fresh spinach salad to the side (who needs lettuce anymore?). This was a great little meal in a pinch.  Bon Appetit!


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