Roasted Red Pepper Hummus

I've been a very bad blogger.  I think it's been several months since I last updated.  In my defense, many of the things that I wanted to talk about, I couldn't post on the internet for everyone and their brother to see.

Peyton Manning Guacamole

So, the Superbowl is this Sunday, and I'm sure everyone has been inundated with multiple chip, dip, wing, chili, potato skin, and meat recipes.

Halloween, the Day After

This year, as in years past, I invited people over to carve pumpkins, with the sole purpose of hoarding all of the pumpkin seeds to roast.  Well, that and drink cocktails.  This year it was hot apple cider.  The first year that we did this, back in college, it was Smirnoff Ice and Beer tinted orange with food coloring.  Festive and classy, I know.  

Balsamic Bruschetta

My parents came into town last weekend, and Sam and I (well at least I) had the pleasure of having them over for dinner. I had started thinking about the dinner a week or so in advance, and at one point had thereabouts of a six course meal planned. Apparently Overboard is my middle name.

After procrastinating pretty much the entire week, about an hour before my parents were supposed to arrive, I had an idea for dinner, and a side dish, but I needed an appetizer, as we were going to make wine, and have cocktails before we actually did dinner. I rummaged through all my recipes that I hoard, and settled on a nice, easy bruschetta. It was perfect, I’d served it once before when I had friends over to celebrate their engagement, and hey, no one hated it, so I figured I’d try it again.

This worked wonderfully. It was warm that day, and the recipe doesn’t require any heat, only chopping and mixing, so it was a win-win situation. I sliced up a baguette, and brushed each slice with olive oil and toasted the slices on the grill. It was a perfect start to what my dad still refers to as a “restaurant quality meal.” Now I can check “Cooking for my parents like a real adult” off of my to-do list.

Balsamic Bruschetta

Serves 8

8 Roma tomatoes, diced (sometimes called Plum tomatoes)

1/3 c. chopped fresh basil

1/4 c. parmesan cheese, shredded

2 cloves garlic, minced or put through a press (I personally like the press for uncooked garlic)

1 tbs. balsamic vinegar (to taste, I use more because I love balsamic vinegar)

1 tsp. olive oil

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Loaf of French bread, toasted on the grill or in the oven.

• Toss together tomatoes, basil, Parmesan cheese and garlic.
• Mix balsamic vinegar, olive oil, salt and pepper. Fold into tomato mixture.
• Refrigerate for at least 30 minutes to let flavors develop.
• Serve with toasted baguette slices.