Summer has ended, and with that, so comes the end of another gardening season. What to do with the last of the garden tomatoes and jalapeños? Cherry Tomato Pico de Gallo, of course.
Mid-August is the end of summer for me. It’s back to school (whatever that looks like this year) and the winding down of my garden. Usually, I have an overabundance of zucchini and cherry tomatoes. Not so much this year, but what I did have made a delicious Italian Ricotta Zucchini Tart.
My garden was beautiful this year! Lush and green, but it did not produce well 🙁
“We are in the area and thought we would stop by” these are the words that strike terror to many a hostess. Never fear, with a few simple ingredients you can have Bruschetta Style Broiled Feta ready before they ring the doorbell.
At this time of year friends and family are bound to stop by for an impromptu visit. Those of us who cook feel the need to feed. Keeping cheese on hand can take the stress out of those last minute visits.
In the summer we like nothing better than a bruschetta style snack — garden fresh tomatoes and cheese with crackers or baguettes. But alas it winter and tomatoes are not in season. Never fear grape or cherry tomatoes, especially those on the vine are still sweet and delicious. I have found that purchasing them on the vine gives them a longer shelf life and remember DO NOT put tomatoes in the refrigerator it makes tomatoes grainy and yucky!
Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. It is creamy white with small holes, a crumbly texture, in square cakes with no rind. It can also be purchased crumbled and flavored.
Keep a block on hand, and you are ready for a quick and easy appetizer. Continue reading “Bruschetta Style Broiled Feta”