Cooking
Bron Marshall is hosting this round of Hay Hay it's Donna Hay!
And our challenge this time? Brilliant Bruschetta.
Sure, I can do that.
Above, a Brunch Bruschetta, with thin slices of ripe avocado, creamy scrambled eggs (I used half-and-half), topped with diced smoked salmon.
Next, a Sun-dried Tomato Pesto Bruschetta; fragrant basil from the garden and oil-packed sun-dried tomatoes whizzed in the food processor, and decorated with grated Asiago.
You know I always do dessert! Here we have a lovely Chocolate-Peanut Butter Bruschetta, with chopped, salted peanuts.
And the best for last, of course! Nutella Bruschetta! Much too good.
Tagged with: Food and Drink + Bruschetta + Avocado + Brunch + Nutella + Hay Hay Donna Day #4 + Eggs + Chocolate + Pesto + Salmon + Events
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- Just Buy The Book, Already!
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- Imbb 25 Round-up, Part 1
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Cooking
Hay Hay It's Donna Hay Day #4: Brilliant Bruschetta
Bron Marshall is hosting this round of Hay Hay it's Donna Hay!
And our challenge this time? Brilliant Bruschetta.
Sure, I can do that.
Above, a Brunch Bruschetta, with thin slices of ripe avocado, creamy scrambled eggs (I used half-and-half), topped with diced smoked salmon.
Next, a Sun-dried Tomato Pesto Bruschetta; fragrant basil from the garden and oil-packed sun-dried tomatoes whizzed in the food processor, and decorated with grated Asiago.
You know I always do dessert! Here we have a lovely Chocolate-Peanut Butter Bruschetta, with chopped, salted peanuts.
And the best for last, of course! Nutella Bruschetta! Much too good.
Tagged with: Food and Drink + Bruschetta + Avocado + Brunch + Nutella + Hay Hay Donna Day #4 + Eggs + Chocolate + Pesto + Salmon + Events
- Strawberry Cheese Tartine Recipe
If you like soft, rich, creamy cheeses, you’ve probably discovered triple creme cheeses like St. Andre and double creme cheeses like brie. Double creme cheeses are between 60 and 75% butterfat. Triple creme cheeses are over 75% butterfat. Saint...
- Trapanese Pesto Recipe
Summer is bright red, hot, juicy and sweet. So it's ironic that tomatoes don't really become ripe until the last gasp of Summer and into early Fall. To savor a bit more of the flavor of Summer, I recently made a delicious variation on the Genovese...
- Hay Hay, It's Donna Hay: Cheese Tart, 5 Ways
From the first time I heard about HHDH, I was pretty excited about it. I've loved her magazine from that very first issue, and I've started adding her cookbooks to my already over-burdened shelves. I use them, too! Her simple is best, less is...
- Just Buy The Book, Already!
Here's another wonderfully simple, and fast, recipe from Giada De Laurentis. Penne with Sun-dried Tomato Pesto Wow. Talk about an easy meal! I even waited until Matt was home to start cooking, and we still found ourselves sitting at the table,...
- Imbb 25 Round-up, Part 1
I will never again toss out stale bread. And neither will you after reading this first serving of bloggers who participated in the 25th edition of "Is My Blog Burning," the Internet's favorite cooking exhibition. My theme of "Give Us This Day Yesterday's...