Prosecco hooked me up with two varieties of her home grown balcony basil... chronic. Yesterday we made tomato buffalo mozzarella salad with basil. Delicious, but not enough basil. Tonight I decided to use it up before it wilted, so I made three kinds of bruschetta. Each toast was (perhaps too) lovingly rubbed with garlic.
1. Ricotta with tomato, basil and parmesan
2. Tomato, basil and parmesan
3. Pierre-Robert triple-crème, pesto (both varieties) and toasted pine nuts
Showing posts with label Bruschetta. Show all posts
Showing posts with label Bruschetta. Show all posts
Wednesday, July 1, 2009
Balcony Basil Bruschetta
Thursday, November 13, 2008
’ino
By the time you arrive in NYC you've probably been traveling for a few hours. You're probably hungry too. But is it time for lunch? Dinner? No, it's usually 11 am, 3pm, or midnight if you were foolish enough to fly Continental. Snack time!
For me it's always snack time, and ’ino is the best place for a snack. They make perfect little bruschette with fresh, seasonal ingredients. They have a full menu and they serve until 2am.
Don't for get to order a Belini!
Sunday, July 20, 2008
They ain't shrimp, they prawns.
I love to BBQ. It's been more than 5 years since I've had a Q so I've made up for it by cooking almost every meal since the second I could haul that badboy outta the shed this spring. Certainly a highlight this year was the Wild Gulf shrimp that Rob tipped me off to at T&J's Seafood We soaked em in some Italian dressing for about 20 mins and then tossed em on the barbie for about 2 mins a side. Perfect. It's like lobster without the hassle. This is what Charcoal Steakhouse should be serving instead of their crappy $13 shrimp cocktail. Chumps.
Oh yeah, speaking of cocktail (haha) sauce... we found fresh horseradish which I've never had before which made the sauce so much better. In addition to this we bbq'd up some bruschetta seen here:
Wednesday, July 16, 2008
brus'ket'ta
The best place to get a snack in NYC is Ino. What's better than a plate of bruschetta topped with local, seasonal ingredients, and a glass of Prosecco? Don't argue with me, just go there. Geez.
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