@IslandTIffiney’s Bruschetta

.

.

.

Topping

2 Lbs (very ripe) vine ripened tomatoes (preferably from thefarmers market)
1 medium yellow (or one half of a Vidalia onion)
6 fresh basil leaves
2 cloves garlic
1 14 oz. can of artichoke hearts
3 Tbs. extra virgin olive oil (1st cold pressed is the best)
2 tsp. balsamic vinegar
4 oz. fresh mozzarella cheese
salt and freshly ground black pepper to taste
3 Tbs grated parmesan cheese

Bread

1 baguette (French bread) loaf from your local bakery
1/4 cup extra virgin olive oil

Method

Dice the tomatoes, onions, mozzarella cheese, and artichoke hearts. Combine in a medium mixing bowl. Mince garlic, chop basil leaves, and add to vegetable mixture. Add olive oil, vinegar, salt and pepper, and parmesan. Stir. Cover bowl, and chill in fridge at least 20 minutes, but it will be best tasting if it marinates over night.

Cut baguette on diagonal about 1/2 inch thick slices. brush each slice with olive oil on both sides of bread, and bake in the oven 350ºF just until it starts to brown lightly.

Top toasted baguette slices with vegetable mixture and enjoy!

If by chance you have left over tomato mixture, refrigerate and eat later with salad, on a sandwich in an omelette, or just by itself! It’s quite fantastic!

Homemade Yogurt from @germaine

boil 7 cups milk… let cool to room temp… strain… add 1 cup organic plain yogurt (or a yogurt starter)… add vanilla to taste… (you can also add fruit or honey or… or… or…) separate into containers… let sit for 6-8 hours at 110 degrees (6 for whole milk, 8 for skim)… I have a yogurt maker that regulates the temp, but you can use an oven, the sun, hot water… then store in fridge… it’s totally creamy and 100% delicious!!! )

Spinach Bars from @germaine

Ingredients:
1/4 cup butter
3 large eggs
1 cup each flour and milk
1 teaspoon each salt and baking powder
1 pound grated sharp cheese
1 (10 oz.) package frozen chopped spinach (thawed, but not cooked and water squeezed out)
1 small minced or grated onion
1 clove garlic minced
6 medium mushrooms, chopped

Directions:
Melt butter in 9×13 inch pan. In a mixing bowl, mix eggs, flour and milk, salt and baking powder, cheese spinach, onion and mushrooms.

Pour mixture over melted butter and bake in a 350 degree oven for 35 minutes. Let cool a bit before cutting. Cut in 1 inch cubes and serve as party appetizer. In case of leftovers, they’re delicious warmed up for several nights thereafter. Enjoy!

Polenta Chips from @NotAMeanGirl

2 cups hot water
2 tsp Better Than Bullion Chicken Flavor (Found on soups aisle)
black pepper
onion
cayenne pepper
1/2 c corn meal

Preheat oven to 375 degrees.  Mix hot water, Better Than Bullion,
cayenne pepper, black pepper and onion. (use peppers and onion to taste in microwave safe bowl.(Mine was quite spicy but we like it that way)  Add corn meal.  Whisk.  Microwave on high 2 minutes.  Whisk well.  Microwave 3 minutes.  Whisk again.  pour in cookie sheet that has been sprayed with nonstick spray.  Spread quickly and evenly. (mixture gets sticky as it cools.  Try not to work with it too much) This will coat the bottom of the cookie sheet thinly.  Bake for 30 minutes.  DO NOT OPEN THE OVEN AFTER THE 30 MINUTES ARE UP. Turn off oven at 30 minute mark.  Leave in oven for 90 additional minutes.  (It
sounds nuts but it works great!)

Break into chips once 90 additional minutes in oven pass.

This is great with salsa, fresh guac or hummas!