We’ve had a great deal of heat lately here, ozone warnings, and humidity too. It’s just too hot for a stew, chili, or any other heavy meal. Since Jk likes to cook, I wanted to teach her something new, easy, and light for such a day as today. While grocery shopping yesterday we found bags of bruchetta bread on sale. When I saw that I thought…”Hmm great snack food for those times when I don’t feel like eating much.” But after watching Iron Chef last night something else came to me…”Why not teach Jk how to make Bruchetta?” So tonight after a day of running errands, I decided it would be the perfect time to do just that. We made Chicken Salad Bruchetta, a simple Cucumber-Garden Style Cream Cheese Bruchetta, Ham-Asparagus and Mozzarella Bruchetta, Tomato-Basil and Mozzarella Bruchetta, and last a Portabello Mushroom-Sweet Pepper and Ham Bruchetta. At first she didn’t think she was going to like anything but the Ham and Asparagus ones, but as we cooked I had her taste everything to make sure the seasoning was alright. I wish I could really describe in a few words the look on her face with each taste. Her eyes widened, then closed as she savored each bite. Then finally a big smile would cross her face and she would say…”Oh Mom, that is so delicious!” Needless to say, she didn’t just eat one piece of each type of Bruchetta. In fact, I quit counting how many times she went back for more after the third time. Her favorite was the Tomato-Basil and Mozzarella Bruchetta. My granddaughter, Aubrey, loved helping and her favorite was the Chicken Salad Bruchetta. My husband and I loved them all, but we aren’t as picky as the two girls are. Talk about a successful adventure into new foods…this was one! Here are the pictures of our Summer Bruchetta Sampler Dinner.
Summer Bruchetta Sampler Dinner