24 Jul, 2012
It’s guest post week! Today it’s about some yummy summer tomato toasts
Posted by andrea tomkins in: Guest postings
Hello Fishies! It’s guest post week here at the Fishbowl! Please take a moment to say hello to our authors!
Today’s post is by Giulia Doyle who blogs at Fishly News. She’s an Ottawa gal too! (You ever wonder what’s with all the fish around here?) Her blog is so pretty. There is much eye-candy to be found there, and I often think I may have found a kindred spirit in Giulia (food! collecting! ALL THE PRETTY!). You can follow her adventures on Twitter too. Thank you Giulia for sharing your words here today.
I’m very pleased to be joining Andrea today at the Fishbowl while she is out glamping with her family. While I write my little diary over at FishlyNews, Andrea and I are in no way related. I might also be writing about renovations (on a much smaller scale), home decor (finding that perfect sink), Ottawa (yes, we do live in the same city), our two kids (I have a girl and a boy), husbands (mine is great - I’m sure Mark is as well), pet (we have a cat) and food (we both love it), but all of this is just coincidence.
Today I’ll share a little food, because most of us like to eat it and most of us like a super simple recipe. Our tomatoes are coming along and the heat allows us to eat outside, so this take on a tomato bruchetta is the perfect little meal or appetizer. I’ve been making these for 15 years now and always got rave reviews and empty platters.
- Cream Cheese
- Balsamic Vinegar (optional)
- Salt and Pepper
- Turn your oven to broil (or your BBQ on high heat if you don’t want to heat up the house)
- Cut your bread into slices and place on a cookie sheet. Slightly toast your bread in warming oven (don’t leave it in too long, you just want to golden the edges)
- While bread is toasting, mix some of your cream cheese with a generous squirt of lemon (about 1 tablespoon)
- Cut your basil into small slivers and mix it into the cream cheese. Cut your tomatoes into cubes.
- Take out bread and flip all the pieces, toasted side facing down.
- Spread bread with a generous amount of cream cheese/basil spread.
- Put slices back in the oven for 2-3 minutes until cheese slightly melts. Take them out and top with tomato pieces, add a bit of salt and pepper if you wish and a small drizzle of balsamic vinegar.
Try not to eat them all.
Thanks for having me today Andrea.
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