Spring is here!

I don’t know if you’re feeling it where you’re at, but Springtime is here. As a matter of fact, just over a week ago we got that extra hour of much-needed sunlight for our evenings, and I know most of us have been rejoicing. There’s something about having a little extra daylight that makes us feel invigorated. My mood is instantly brightened when I’m seeing bright blue skies with big puffy clouds, the sun is shining bright, and the birds are chirping.

If you’re a gardener, this warmer weather and these sunny days are probably making you want to get out in the garden and start weeding and prepping. And if you’re like me, you might even be tempted to start putting things in the ground. I’ve learned here in south Louisiana, you can easily get fooled into thinking it’s okay to plant, especially if you love squash. You’ve got to get them producing before the vine borers lay eggs and ruin all your beautiful, hard work. I have much disdain for these awful, little microscopic creatures that wreak havoc on squash. But I digress. It seems that just as we think it’s safe to put our favorite veggies and herbs in the ground, we get another freeze or light frost, and all our hard work is down the drain. 

With the help of my husband, I’ve gotten all my beds weeded, filled with fresh soil, and ready for whatever my heart desires to plant this year. I always have some staple items–cucumbers, yellow squash, zucchini, tomatoes and cherry tomatoes, plus a variety of peppers including bell pepper, jalapenos, banana peppers, and cayennes. Lots of basil (hello caprese salad!), parsley, dill (to pickle those cukes), rosemary, oregano, chives, sage, and thyme go in the herb garden. If you don’t already know, fresh herbs make such a huge difference in your favorite dishes. 

One of my favorite spring and summer appetizers is bruschetta (pronounced “broo-sket-tuh”) using grilled, fresh sourdough. Basic bruschetta is grilled or toasted bread, typically a baguette, that is rubbed with garlic and drizzled with olive oil, and sometimes balsamic glaze. I had a recipe for tomato bruschetta that I used for several years, until a friend introduced me to an even better way last year, which I’ll share with you. I don’t have specific amounts for ingredients because I’m always making it for different amounts of people. But I’ll share the ingredients list and the process. A lot of it is just measuring with your heart and taste buds to your preference. 

Tomato Bruschetta–

Campari tomatoes, diced

Fresh garlic, minced 

Balsamic vinegar, good quality

Fresh basil, thinly sliced

Parmesan/Parmigiano Reggiano, finely grated

Olive Oil, good quality

Red pepper flakes, optional

Baguette or bread of choice, sliced

Place slices of bread on a parchment lined baking sheet. Drizzle with olive oil and place in preheated 400 degree oven to toast, or place oil drizzled slices on hot grill. The latter is my preferred way. Next, heat a pan over medium heat and drizzle in a little olive oil, Saute minced garlic in olive oil til lightly toasted. Let cool. Meanwhile dice tomatoes and place in bowl. Add a sprinkle of salt and freshly ground black pepper, red pepper flakes, toasted minced garlic, a few splashes balsamic, a nice drizzle olive oil, fresh basil, and cheese. Mix together and let sit for 30 minutes for flavors to come together. I add a little extra cheese and basil as garnish just before serving. To serve, spoon a nice portion of the tomato topping over your toasted or grilled bread and enjoy!

A few notes–

1. Spread ricotta (preferably homemade) over the toast before spooning the tomato topping on. 

2. Use the highest quality olive oil and balsamic you can find and afford. It really does make a huge difference. This is my favorite www.kasandrinos.com

3. If you’re in a time crunch and don’t have time to toast the garlic, you can just use fresh, minced garlic. But the toasted is so much better!

4. Use fresh basil. It makes all the difference. 

Let me know if you try it out and how you like it!

All my love,

Angie