Wednesday, February 2, 2011

Brushetta with Warm Tomatoes....."Have a Heart" with The Cooking Light Virtual Supper Club


Celebrate the month of February with Cooking Light recipes focusing on red foodsRed foods are known to be heart healthy and full of vitamins/minerals.  Check out this article on Livestrong.com for the 10 Healthiest Red Foods

 This month, the Cooking Light Virtual Supper Club has prepared a menu around red food.  We have some new members this month.  Welcome to Jerry from Jerry's Thoughts, Musings and Rants and Roz from La Bella Vita.  We are happy to have others join in our monthly gathering of Cooking Light recipes.

I made the Appetizer this month and my red food was tomatoes.  This is a delicious starter to any meal.  Warmed grape tomatoes that have been marinated in a balsamic vinegar, basil and garlic mixture on top of some toasted french bread rubbed with some extra garlic.  Why are simple, fresh food and ingredients just so good?  


Now, let's take a look at the rest of the "Have a Heart" menu from the other Cooking Light Virtual Supper Club members.  Click on each of their blog links for all the details of their red food dish.

Jamie (me) - Mom's Cooking Club - Brushetta with Warm Tomatoes - recipe below
Sandi - Whistlestop Cafe Cooking - Orange and Fennel Salad with Red Onions
Mary Ann - Meet Me in the Kitchen - Granny Smith, Radish and Radicchio Salad
Val - More Than Burnt Toast - Bourbon and Brown Sugar Flank Steak w/Garlic-Chive Mashed Potatoes
Jerry - Jerry's Thoughts, Musings and Rants - Roasted Sweet and Sour Beets, Carrots and Parsnips
Roz - La Bella Vita - Almond Jelly Roll with Raspberry Filling


Bruschetta with Warm Tomatoes
Recipe by Cooking Light, August 2004

Ingredients

2 1/2 cups grape, pear, or cherry tomatoes
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
4 (1-ounce) slices ciabatta or sourdough bread - I used Italian Bread and had enough tomato topping for approximately 7 slices
1 garlic clove, halved


Preparation

Combine first 8 ingredients, and let stand 1 hour.


Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves. Serve tomato mixture over toast.

Note: I used Italian Bread and the recipe was enough for about 7 slices of bread. You can easily double and triple this recipe. I also heated my bread in a regular skillet instead of a grill pan. Either one works fine.


Enjoy!

Mom's Cooking Club Lesson:  While heating up the tomatoes, give them time to soften.  You will hear them pop as they warm up and the skin will break apart.  You want them to be in this stage before spreading on your toasted bread slices.

See the blog hop link below.  Feel free to link up any one of your red food posts.





5 comments:

bellini valli said...

This is just an amazing pop of flavours for this months supper club Jamie. Roasting the tomatoes brings out their natural sweetness which would explode in your mouth.

Mary Ann said...

This appetizer is just up my alley! I love tomatoes and this simple preparation looks like it brings out the best in them. Great choice!

Sandi @the WhistleStop Cafe said...

Yum!This looks awesome.
Perfect for a cold February Supper.

JDeQ said...

YUM - this looks far better than the 'bruschetta' I had tonight.

Aggie said...

oh my gosh Jamie, that looks so delicious! What a different way to make bruchetta! I could eat this all day. I love the link up too!

 
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