Garlic Bruschetta

Garlic Bruschetta & Cornmeal-Crusted Salmon - July 3rd, 2012

Where has the week gone??
Between the heat, a busy schedule, and once again lacking proper equipment  (stupid food processor...) I unfortunately did not get through as many of the recipes this week as hoped.

On Tuesday I had planned to make both the Quick Bean & Spinach Ravioli and the Garlic Bruschetta. As we all know, I DO NOT OWN A FOOD PROCESSOR...so I apparently keep picking the recipes that need one. As I was not up for manually pulverizing the ingredients, I skipped on the ravioli for that night and just focused on the bruschetta.

Garlic Bruschetta - page 155

"The mild, almost-chestnut-like taste of roasted garlic will turn your regular old bruschetta into something supreme. It will also improve your cardiovascular health - a win-win situation!"

This recipe does call for roasted garlic, but as the temperature was quite hot in here I didn't want to add the extra 400 degrees for 30 minutes. The broiler would be enough for the night. I just minced raw garlic instead. It still gave everything a great garlicky enhancement, but it would have been nice to try the roasted variety.So while my bruschetta mix was lacking colours of the rainbow, it was not low on flavour.

Mmmm...taking that first bite, second bite, seventh bite...so good. Messy to eat as I mounded a generous spoonful of mixture on to each of the bruschetta slices. I kinda wish I had made more.

As the main course I made Cornmeal Crusted Salmon. As idea I originally got from a Chef Michael Smith recipe. Just lightly season the cornmeal and coat the salmon portion before pan-frying. The salmon stays so moist inside. Love it!

Tomorrow I have high hopes to find me a food processor...

15 down, 186 to go...