Ready for Summer! Bruschetta

Summer solstice is a month away, but we are ready for summer now! The bees are buzzing about, and the pair of resident Canada geese has been circling the building in search for food. I'm hoping we will see some chicks in a couple of weeks.

This past weekend was hot and sunny. I took out my giant sun hat and visited a local garden center with Bill. We got a bunch of flowers to spruce up our balcony. In addition to flowers, we also got basil, "mojito" mint, and catnip--before it had a chance to take root my cat already bit off a piece! With our balcony filled with plants, our fingers are crossed for an aphid-free summer.

When it gets hot out, there's nothing like a refreshing drink with homemade appetizers. Bruschetta is always appetizing and a crowd-pleaser. It just brings out all the flavors of summer. You can use homemade or store-bought baguette. Stay tuned for a post on homemade baguette!

Ready for Summer Bruschetta
Makes 4 servings

3 cups various tomatoes (roma, cherry, grape), chopped
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar, chopped
2 tbsp extra virgin olive oil
2 garlic cloves, chopped
Salt & pepper
1 baguette, 3/4 in to 1 in slices
1 garlic cloves, peeled
1/4 cup grated mozzarella
1/4 cup grated Parmesan

Preheat the oven for broiling. Combine tomatoes, basil, vinegar, olive oil, garlic in a medium bowl. Add salt and pepper for taste. Leave the mixture for 20 minutes for the flavors to set in.

Broil baguette for two minutes. Keep a close watch so they don't burn. Rub garlic clove on both sides of bread slices.

Top tomato mixture on bread. Sprinkle mozzarella and Parmesan over the tomatoes. Broil for a minute until cheese is melted. Bon appetit!

Squash Bread

Happy 2012~! I hope everyone had a fantastic holiday weekend. The past week flew by like a whirlwind. My family came to visit us in New York for the first time. We celebrated a second Christmas, a birthday and the New Year. Incredibly, we braved New York City on the 31st and made it out with exhilarated exhaustion. Of course, the entire visit was filled with delicious food.

I was anxious for their arrival and couldn't stop baking. I figured it was a good thing because isn't everyone always hungry during the holidays? I made this squash bread using the acorn squash leftover from the squash tart a week ago. Easy to serve, and perfect for a snack. Add some walnuts if you got them. Enjoy with Earl Grey or your tea of choice.

Squash Bread
2/3 cup squash puree
1/2 cup sugar
1/4 cup honey
1/4 canola oil
1 large egg plus 1 egg white
1 1/4 all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Preheat oven to 350 degrees and lightly oil a 9x5 loaf pan. Mix squash puree, sugar, honey, oil, and eggs in a large bowl.

In a medium mixing bowl, add flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, ground nutmeg and ground cloves. Mix well with a whisk.

Add to the squash mixture and mix until smooth. Pour into the baking pan and bake for 45 minutes.

After everyone arrived and got situated, my mom prepared a hot pot feast. Egg dumplings, fish balls, rice noodles, sliced beef, bok choy, taro, the works. My tummy was happy. And it didn't end there! I can't wait to share what we had for breakfast. Stay tuned!