i’ve been busy in the kitchen this week! this bruschetta is a great light weeknight meal paired with a salad! you could also multiply the recipe and serve it as an appetizer at parties! i like this recipe especially, because the bread is crisp and not soggy and the garlic and balsamic give the tomato mixture a kick!

serves two

8 baguette slices

1 large tomato

¼ cup olive oil

1 teaspoon balsamic vinegar

2 cloves garlic

8 large basil

½ cup pesto


salt and pepper to taste

brush baguette slices with olive oil and bake in the oven at 350 degrees until golden

chop tomato, chiffonade basil, and slice garlic and place in a bowl

toss with olive oil, balsamic and salt and pepper to taste

spread 1 tablespoon pesto on each baguette slice

top each slice with a spoonful of tomato mixture

garnish with freshly grated parmesan

this is my favorite pesto recipe


2 cups fresh basil leaves

6 cloves of garlic chopped

½ cup shaved parmesan

½ cup crumbled feta

½ cup walnut pieces

¼ cup pine nuts

½ cup extra virgin olive oil

salt and pepper to taste

i like blending two cheeses and two kinds of nuts because it gives the pesto more flavor and the feta adds a little salt and zest, which other recipes lack.

i roughly chop the basil and add all the ingredients to the food processor and top with the olive oil.

i then add some salt and pepper to taste.

grind all ingredients in the food processor until you get a creamy texture.


domino magazine
on a side note, domino magazine is back and i am thrilled! check out the holiday issue for great decorating ideas and a cool shopping piece with sofia coppola!

Cheers! - lh

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