Pages

Tuesday, 17 September 2013

Saving Summer Flavours

Fall has arrived in Canada. ~


The garden is winding down.  Gone are the bowls full of beans, peas and leaf lettuce.  Even the tomatoes are close to being finished.  That is, all the tomatoes except the cherry tomatoes.  There seems to be no end to those little, red delights.  I've kept a bowl full in the kitchen to eat like candy, when I pass by, and given as many away as I can possibly force on the neighbours.
Last summer I came up with the idea of using them for bruschetta and seeing how it would freeze.  It froze great and tasted garden fresh all winter long.


I finely chopped a clove of garlic and some onion. To that I added a red pepper, chopped in small pieces.  I halved or quartered the cherry tomatoes, depending on their size.  Toss it all in a bowl and mix with sea salt, fresh ground pepper, fresh basil and extra virgin olive oil.  It's such a simple recipe and you can dress it up with any herbs or spices you like.

Let the mixture sit for a couple of hours for the flavours to blend and freeze it.  That's all there is to it!

I did go a step further this year.  I had a day old french loaf in the house and wanted to use it up. ~


I brushed one side of the slices with olive oil, added my bruschetta topping and some grated Parmesan cheese. ~


Into the freezer it went and long after all of these are down ~


I'll have a 'taste of summer' appetizer reading to go under the broiler for a couple of minutes and serve my guests!