Sunday, 22 July 2012

Kitchen Experiment #3: Mini Bruschetta Bar...Can it pass for a light dinner ?

After gorging on all you can eat sushi at Sakura, our favorite neighborhood Japanese restaurant, we arrived home all in a state of food coma. A few hours later, my eldest son shouts -- What's for dinner, Mom?  These bottomless pits ! What can I possibly whip up in minutes ? One todo on my list which I always forget is "thaw out the chicken". So I had to make do with whatever was in the fridge -- mushrooms, tomatoes, arugula. Bruschetta maybe ? Good thing I grabbed some good quality baguette on my way home that morning.


I sauteed some baby bella mushrooms with lots of garlic and some butter.

I then chopped some roma tomatoes and basil leaves, drizzled them with extra virgin olive oil, and seasoned them with sea salt and freshly cracked black pepper. I sliced the baguette into 1/2 inch slices, brushed the slices with olive oil, rubbed them with garlic, and popped them into the toaster oven. While waiting for the bread slices to toast, I washed some baby arugula.

Voila ! A Mini Bruschetta Bar !

The tomato and arugula bruschetta was a sight to behold with the bold red color from the fresh roma tomatoes and the vibrant green from the baby arugula! It was as tasty as it was pretty!


No comments:

Post a Comment