Eggplant and Cherry Tomato Bruschetta

Posted on May 19, 2013 by Georgina

Eggplant and Cherry Tomato Bruschetta

eggplant bruschetta 2 When people ask you what’s your favorite season, most people answer with Fall, Summer, Spring, or Winter. Well honestly I’d be hard pressed not to say my favorite season is tomato season.

Laugh all you want, but there is no other time in the YEAR where tomatoes taste as good as during the heart of summer. You just can’t get it any other time.

I’ve been known to give myself belly aches from eating too many at one time, didn’t stop me, but it happened.

Sometimes it can be challenging to use up all the tomatoes in new ways.Enter this delicious bruschetta with roasted tomatoes to save the day. Not only are the tomatoes delicious and because you roast them down, you use quite a bit of them.

But tomatoes aren’t the only star of this dish. Because #EGGPLANT. Ohhh eggplant. You weird little veggie. Who decided to name you eggplant? You don’t look like an egg at all. Other people call you aubergine, or brinjal, which are also weird. But whatever your name, you are delicious and nutritious.

There are so many health benefits of adding eggplant to your regular diet. Many of which I did not know until reading Helen from Well Being Secrets post about this veggie’s awesomeness. Two of my favorite facts are that 1) eggplants are actually berries!(say what?) and 2) eggplants are over 90% water! If you want to read more about this, check out this post HERE.

This recipe is one of my favorite go to’s for summer and when we have guests over or need a dish to pass. So easy to make and healthy to eat! Enjoy! Roasted Eggplant & Cherry Tomato Bruschetta CSA Recipe You can serve with toasted bread, not toasted bread, crackers, just eat it by the spoonful(the last method is my preferred way to eat it) In the hot summer months serve with a Pinot Grigio or Sauvignon Blanc and enjoy!! Eggplant Bruschetta 1 ~~Embarrassing~~ Fun fact. Here’s the original blog picture from when I first made this recipe for the blog back in 2013…. aren’t we all so happy my food photography has come such a long way 🙂 🙂

xoxo

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*Original Post published 5/19/2013 and subsequently updated on 11/22/2016

Black Bean & Corn Salsa

Posted on July 4, 2012 by Georgina

BLACK BEAN & CORN SALSA

Honestly never met a person who didn’t like this(sometimes people prefer no cilantro, but never didn’t like it)

So delicious, so healthy and so easy. honestly throw all the crap in a bowl and stuff your face 🙂

I have one of these veggie chopper things:

and it works PERFECT for this(but obviously you could do it by hand too)

sort of guessing with this recipe( long ago I’m sure there was a recipe I followed but now it’s just sort of whatever I feel like) You can experiment with to make your own perfect recipe too!

SALSA INGREDIENTS:

2 cans of BlackBeans(rinsed)

1 can of corn(they sell salt free, preservative free corn in a can now, so buy that, it’s so much better for you)

couple tomaotes

1 avacado

2 jalapêno pepper, seeded

1 bell pepper of your choice(red,green,orange,yellow)

1 small or 1/2 cup red onion

1/2 cup of fresh cilantro

chop all those to a size of your liking and mix all those items in a bowl(not tooooo much so as to not mush the avocado) then mix the dressing in a separate bowl:

DRESSING INGREDIENTS:

1/4 cup vinegar(red wine, or white wine or white)

Tbs of Olive Oil

juice of 2 limes

and a dash of salt

Pour over the mixture and try not to eat it all in one sitting 🙂

Thanks for reading!

xoxo

-G

Salad Caprese

Posted on July 1, 2012 by Georgina

SALAD CAPRESE

Soooo, one of my favorite things of ALL time would have to definitely be Salad Caprese, in any form imaginable.

It is possibly the most simple amazing thing to make. you need literally 3 ingredients(however I use like 6) haha…but still that is so simple.

1) TOMATOES

2) FRESH MOZZARELLA CHEESE

3) FRESH BASIL

4) GOOD OLIVE OIL

5) BALSAMIC VINEGAR

6) SALT

okkkk now for the tricky part:

Slice your tomato,mozzarella, and basil. Alternate slices of tomato and cheese and sprinkle with basil. Drizzle with olive oil and a tiny bit of balsamic vinegar and if you so like(I do) a bit of Kosher salt. And beeeeeeeeehold:

HEAVEN

Try not to drool.

I have also made another version of this amazing invention! It is an party appetizer version of the same thing. So fun and cute and soooo easy to make and eat! You use all the same ingredients except in different forms. This time you will need GRAPE TOMATOES and small MOZZARELLA BALLS oh and toothpicks! I just slice the tomatoes in half and start poking away with the toothpick. I usually do Mozzaralla, basil, tomato. I find they don’t easily slip off that way and they stand up straight on a platter, but you can do what you like 🙂