Oh man, when I found this photo, I was taken back to a wonderful place. I remember making this in Hawaii. I remember my mom loving this dish despite her hatred towards mushrooms. I can't believe how easy it is to get awesome ingredients there! You seriously have to go to about 10 different stores here to find the awesome mushrooms in this dish.
Enough about the pasta, this bruschetta is awesome. It sounds kinda funky, but I made it for my grandma, who is strictly all about meat and potatoes, and she even liked it! I think it's because you use taste buds that you've never used before and they are very grateful. I think I'm going to have to go mushroom shopping this weekend and recreate this amazing dish. Enjoy!
Cherry, mint & goat cheese bruschetta
Serves: 6
Ingredients:
Roughly 15-20 fresh cherries, pitted and chopped
2 oz creamy goat cheese
10-15 leaves of fresh mint, chopped
1 baguette
Directions:
Remember, I don't really measure or follow a recipe so adjust the ingredients to your liking.
Slice the baguette and place in a 350 oven for a few minutes to warm up. Remove from oven and spread with goat cheese.
Mix together the mint and cherries in a small bowl and spoon on top of the bread.
Bake in the 350 oven for about 3-5 more minutes, until bread is crispy. I like to top with some more fresh mint too. Yum!
Mushroom Pasta
Seriously, I don't even remember exactly how I made this, but I think I just bought a bunch of different variety of mushrooms, (Oyster, Bella, Shitake, Enoki, etc.) and sauteed them with some garlic and onion and tossed with some pasta and olive oil. Go to your local Asian Market and buy up a couple of every mushroom they have. It'll be amazing!
No comments:
Post a Comment