Thursday, February 12, 2009

The Domestic Diva's Healthy Bruschetta Recipe

Tonight, I made a diva-licious healthy meal. As previously blogged, my legal eagle boyfriend, Kuzak, always stumbles home famished and heads directly for the chips and extra spicy salsa like a ballistic missile. So tonight, I deployed my ABM (anti-ballistic missile) appetizer technology, heading off another salsa binge. Reacting quickly, I scooped the bag of chips out of his hands and placed a beautiful board of DD's Healthy Bruschetta and some lovely copa, a cured italian meat, served with some spicy, whole grain mustard. Having successfully staved off the salsa raid, I warmed my leftover cornmeal crusted sole (see yesterday's recipe) and served it with a homemade honey mustard sauce and salad of mixed greens, organic cherry tomatoes and organic mini bell peppers. We dove into this lovely meal, and paired it with a beautiful bottle of Tablas Creek 2003 Espirit De Beaucastel from our wine cellar (92 points Robert Parker).

Domestic Diva's Healthy Bruschetta

2 slices Ezekiel Sprouted Grain Bread (or other whole wheat bread)
1 cup cherry tomatoes
1 handful of wild arugula
1 clove garlic
1 tbsp good olive oil
a few slices of hard goat cheese
(I used a raw milk Mitica Naked goat cheese)
salt and pepper


Top the slices of bread with the arugula, followed by the tomatoes and garlic. Then, drizzle with olive oil and sprinkle with salt and pepper. Add the cheese slices, then place under the broiler for a few minutes, until the cheese is melted and the bread is lightly toasted. Instead of a broiler, you may use a toaster oven or place it on a cookie sheet in the oven. Remove from the oven, slice in half, and serve. I added a few slices of coppa di parma and some whole grain mustard to my board for a lovely appetizer spread!

For our main course, I reheated my leftover cornmeal crusted sole in the oven. Then, I tossed together a lovely salad of organic mixed greens, cherry tomatoes and bell pepper topped with an olive oil balsamic dressing. Then, I whipped some Raw Honey with some whole grain mustard, creating a delicious dipping sauce for the fish.

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