Bruschetta with Tomatoes and Basil

This bruschetta with fresh tomatoes and basil

couldn't be easier. It's a favorite that's always 

on the menu when we visit the kids in Atlanta. 

Telaryn doesn't follow a recipe and after 

you've made if once you won't need to either.

Bruschetta (pronounced brusketta), 

is a classic Italian appetizer. It's a simple
 mixture of chopped fresh tomatoes,

fresh basil leaves, salt, pepper, garlic,
 and olive oil. That's it! Use as many
tomatoes as you like; season them with salt
and pepper; add some minced garlic and enough
chopped basil leaves to give it color and flavor.
Drizzle it all with olive oil until it is well coated.

It's mixed up earlier in the day so that the flavors

have time to marinade, about 8 hours. That makes

it a nice make-ahead dish. It will last in the 

refrigerator a few days. Don't know for sure 

because it usually doesn't last that long with us.

Slice a baguette and brush one side with olive oil.

Toast oil-side down on a baking sheet for about 5

minutes in a 450º oven. Serve olive oil side up

topped with tomato-basil mixture.

You can garnish it with a small basil leaf

 or a dollop of pesto.

My measurements here are a starting point.
It's also good on fish; Tilapia and Salmon.

 Bruschetta with Tomatoes and Basil

4 plum tomatoes, chopped

4 T basil leaves, chopped

1 garlic clove, minced

1/2 t salt

1/4 t pepper

2-3 T olive oil

Combine and refrigerate, covered for 8 hours.

Serve atop toasted baguettes.

Enjoy!

Links:  How to Propagate Basil,
 Between Naps On The Porch

Poppy Seed Chicken

It's creamy, rich, and covered in a buttery 

crumb topping. This is a very popular 

casserole in the South. I think it's a favorite 

dish to take to a new neighbor, a new mom,

 or anyone that needs a good comfort dinner.

It's another good way to use leftover roast chicken.

You'll need 2 cups of cooked chicken, cut up and 

seasoned with salt and pepper.

Mix the chicken, soup, sour cream,  half the 

poppy seeds,  and half the crushed crackers. 

This recipe doubles easily. When you do, you can

 use 1 can cream of chicken soup and 1 can of

 cream of celery soup. 

 For the topping combine he remaining crumbs

and poppy seeds with the melted butter.

 Put the chicken in a greased 8X8 casserole. 

Sprinkle on the topping.

 Bake @350º for 30-35 minutes

 until the crumbs are golden.

Serve with rice, a vegetable, and salad.

Poppy Seed Chicken

2-3 C cubed cooked chicken

salt and pepper to taste

1 cream of chicken soup

1/2C  sour cream
2 t poppy seeds

1 stack of Ritz crackers,crushed

1/2 stick butter, (1/4C) melted

In a large bowl combine the soup and sour cream.
Stir in the cut-up chicken and season with
salt and pepper and 1 t poppy seeds.
Add half of the crushed Ritz crackers. 

Put into a greased 8X8 casserole. Combine the 

remaining crushed crackers, the remaining 

1t poppy seeds, and the melted butter in a bowl

 and sprinkle on top. Bake @350º for
35 minutes until golden and bubbly. Serves 4

*double recipe and put in a 9X13 casserole

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