Judi Stauffer
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SUMMERTIME — PARTY TIME

6/20/2014

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Summertime is party time . . . entertaining time. So, here is a recipe that sounds yummy and simple to make that I received today from Avant Tapas & Wine, along with a bottle of Longoria 2012 Bien Nacido Pinot Noir.

ARTICHOKE BRUSCHETTA

INGREDIENTS
  • Loaf of French Bread
  • Extra Virgin Olive Oil
  • Marinated Artichoke Hearts
  • Heirloom Cherry Tomatoes
  • Minced Garlic
  • Fresh Basil
  • Fresh Oregano
  • Salt & Pepper

INGREDIENTS
  1. Cut bread into 1/2" thick slices.
  2. Drizzle bread with Extra Virgin Olive Oil and grill (or broil) until golden brown.
  3. Cut Heirloom cherry tomatoes into quarters.
  4. Combine marinated artichoke hearts, Heirloom Cherry Tomatoes, minced garlic, fresh basil chiffanade*, and fresh oregano.
  5. Add salt, pepper and more Extra Virgin Olive Oil to taste
  6. Spoon on top of grilled or broiled bread.

* To make basil chiffanade, stack clean, de-stemmed leaves of basil in piles of three to six leaves; tightly roll the stacked leaves lengthwise; using a very sharp knife, cut thin strips. NOTE: If your knife isn't really sharp, it will bruise the leaves and discolor the outer edges.

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    I am an artist and writer who aims to live life consciously and creatively with no "Plan B." My musings include experiences from my travels as well as those who inspire me.

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