One of my favorite scenes from Julie and Julia, which I have watched about a million times now, is when Julie is making bruschetta for her and her husband. I love watching the French bread sizzling in the pan and her husband’s reaction to how delicious it is. Unlike many of the rich, buttery French dishes that are made in the movie, bruchetta is a light and healthy Italian appetizer.
Bruschetta, although from Italy, reminds me of pan con tomate, a popular Spanish tapa (originally from the Catalonia region). Last summer when I was living in Spain, I ate a looot of pan con tomate, which is just toasted bread with tomato pulp and drizzled olive oil on top. During our daily snack break at work, my coworkers would all order pan con tomate, which was a simple, yet delicious snack. Bruschetta is different in that it uses diced tomatoes instead of tomato pulp. The tomatoes are also tossed with olive oil, basil, garlic, and parmesan cheese.
For this bruschetta, I used heirloom tomatoes – some were dark purple and some bright red. Just adding a little bit of garlic and basil made it so flavorful, but I also used balsamic vinegar to give it a little kick. This yummy appetizer can be whipped up in 15 minutes and doesn’t require any cooking. It is a perfect snack for a hot summer day or hors d’oeuvre for a dinner party.
- 3 medium tomatoes, diced
- 5 leaves fresh basil, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- pinch of salt
- pinch of pepper
- 1/2 loaf French or Italian bread, cut into slices
- In a bowl, toss all of the ingredients except the bread together.
- In a medium pan, heat 2 tbsp olive oil on medium-high heat. Toast bread slices on both sides until golden brown.
- Top bread with tomato mixture.
No food is more American than apple pie. Once apple season hits, everyone scrambles to the store to buy Granny Smiths for their favorite dessert. I’m a big fan of apple pie and never thought that there would be a better apple dessert out there, until now.
First of all, these rose apple tarts are beautiful – one of the most artistic food creations I’ve ever made. Looking at pictures of them in the recipe, I was intimated because they seemed impossibly difficult to pull off. I gave it a try and it was surprisingly pretty simple – maybe even easier than making an apple pie since it only requires a few ingredients and no hassle of measuring and mixing!
The tarts were almost too pretty to eat…almost. My family and I thought they tasted a lot like apple pie since the apples were soft and cinnamony, the jam gave it some gooiness and the flaky pastry puff was just like pie crust. Definitely a great recipe if you are trying to impress friends or family!
ROSE APPLE TARTS
1 puff pastry sheet, thawed
2 red apples (the redder, the better!)
1/2 lemon (juice)
4 (2+2) tbsp water
3 tbsp apricot preserves
1 tbsp cinnamon (optional)
1 tbsp flour
powdered sugar (for sprinkling)
Preheat oven to 375 degrees F. Grease a muffin pan.
Cut apples in half, removing the seeds, and thinly cut into equal slices horizontally.
Combine apples with lemon juice and 2 tbsp water and microwave for 2 1/2 minutes to soften.
Mix apricot preserves with 2 tbsp water. Microwave for 30 seconds and mix to spread.
On a flat surface, sprinkle some flour and roll out pastry dough. Cut into 6 equal strips lengthwise.
Spread a little bit of the apricot preserve mixture onto each strip.
Place apples on the top half of the strip so that they overlap halfway. Fold the bottom of the pastry dough over the top.
Roll each strip from one end to the other and seal. Place into muffin pan.
Bake for 40-45 minutes until pastry is crisped.
Optional: Sprinkle powdered sugar on top.
Adapted from Cooking with Manuela
In case you haven’t noticed by now, I’m constantly looking for clever ways to make foods healthier by using substitutions, for example, using Greek yogurt or avocado in desserts. So when I found out you could make mashed potatoes using a healthy vegetable, I was very intrigued. Mashed potatoes are the ultimate Thanksgiving comfort food. However, even though potatoes are a vegetable, they are very starchy and even less healthy when butter and cream are added.
Cauliflower, on the other hand, is full of vitamins and minerals and has numerous health benefits. Because it doesn’t have much flavor, when it is steamed and blended it’s not that much different from real mashed potatoes. For flavor, add some Parmesan cheese, garlic, and herbs. This magical veggie can also be used to disguise carbs in other dishes such as cauliflower crust and cauliflower fried rice.
The cauliflower version is actually easier than mashing real potatoes since all you need is a blender, saving your arm from a serious work-out. It tastes best when combined with meat, fish, or other protein. If you’re skeptical about cauliflower mashed “potatoes” or think it’s too extreme, you can mix the blended cauliflower with your regular mashed potatoes. For more healthier alternatives to Thanksgiving recipes, check out this article on Spoon University. Happy Thanksgiving everyone!
- 1 head of cauliflower
- 1 garlic clove
- 1 tablespoon olive oil
- 1/4 cup Parmesan cheese, freshly grated
- pinch salt and pepper
- Gather ingredients and boil a pot of water.
- Cut cauliflower into florets and place in a steamer. Steam for 10 minutes until tender. (If you don’t have a steamer, place cauliflower in a bowl with just enough water to cover the bottom of the bowl. Cover bowl with a paper towel and microwave for 4-5 minutes.)
- Heat olive oil in a small skillet. Smash garlic and cook for 1 minute on each side on medium heat until browned.
- Put steamed cauliflower in a food processor, along with garlic, Parmesan cheese, salt and pepper. Blend well.