basil Archives - Fresh From Oregon

Tomato Bruschetta Three Ways

September 24, 2012 · by Carrie Trax · Leave a Comment

What’s fresh this week. If you visit your local farmers market you will see a rainbow of different colors of tomatoes. There are cherry tomatoes in all shapes and colors, heirloom green stripes, Italian plums and the good old red tomato. I filled my bag with an assortment of tomatoes and bought some great bread, I’m ready to make some bruschetta. Since I have so many types of tomatoes I am going to share 3 different ways to make tomato bruschetta. The first tomato is the heirloom green stripe which has a mild flavor so I want to make sure I use an olive oil with some great flavor. The second tomatoes are a box of rainbow cherry tomatoes, so many colors and shapes so I am going to keep this one simple. The last tomato will be with red tomatoes and the traditional bruschetta is the best way to enjoy them.

Heirloom Bruschetta
3 small heirloom green stripe tomatoes, sliced
12 slices fresh mozzarella
3 cloves garlic, minced
Balsamic vinegar (Get a really good aged one)
Garlic olive oil
12 pieces any rustic bread, sliced
Salt & pepper
fresh basil

Preheat oven to 400 degrees. Brush the bread on both sides with the garlic olive oil and bake in the oven until golden brown on both sides. This should take about 2-3 minutes of each side, remove from oven. Lay two slices of tomatoes and one slice of mozzarella cheese on each slice of bread. Sprinkle with the minced garlic and drizzle some of the olive oil and balsamic vinegar over the tomatoes. Sprinkle with salt and pepper to taste and garnish with fresh basil.

Rainbow Bruschetta
1 pint rainbow cherry tomatoes, halved
2 cloves garlic, minced
6 basil leaves, minced
1 tablespoon balsamic vinegar
2 tablespoons basil flavored olive oil
Salt & pepper
1 loaf bread with kalamata olives, sliced

Preheat oven to 400 degrees. Brush the olive bread on both sides with the olive oil and bake in the oven until golden brown on both sides. This should take about 2-3 minutes on each side, remove from oven. In medium bowl combine the cherry tomatoes, garlic, balsamic vinegar and olive oil, add salt and pepper to taste. Spoon tomato mixture over toasted bread and enjoy.

Traditional Bruschetta
2 large red tomatoes, diced
1 cup mozzarella cheese, diced
2 cloves garlic, minced
10 basil leaves, minced
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 loaf french baguette, sliced

Preheat oven to 400 degrees. Brush the french baguette on both sides with the olive oil and bake in the oven until golden brown on both sides. This should take about 2-3 minutes on each side, remove from oven. In medium bowl combine tomatoes, mozzarella, garlic, basil, balsamic vinegar, olive oil, salt and pepper. Place tomato mixture in a bowl on a large plate and place toasted bread around the bowl or scoop tomato mixture on each piece of bread and place on a large serving platter.

Lasagna Florentine

April 30, 2010 · by Carrie Trax · 3 Comments

Fresh greens are bountiful at the farmers markets and my favorite is baby spinach this time of the year. This is a great dish to add other fresh vegetables when they come into season like some sauteed zucchini and grated fresh carrots. Let your imagination and the farmers market decide what goes into your lasagna when you make it. This is a recipe that can change throughout the year depending on the fresh harvest. I also used fresh mushrooms in this recipe. This is also great to freeze and have for a quick dinner later.

1 (28 oz) can Italian whole tomatoes or 2 pound fresh ripe tomatoes
1/2 cup fresh mushrooms, cooked
1 medium onion, chopped
2 tsp basil, dried
2 tsp. tarragon, dried
1 tsp red pepper flakes
2 cloves garlic, chopped
salt & pepper to taste
1 1/2 cup V-8 Juice
6 tbsp. butter
2 cups Cheddar cheese
4 cups Mozzarella cheese
8 oz Parmesan cheese, coarse grated
16 oz cottage cheese
2 eggs
12 oz fresh spinach, cooked
12 wide lasagna noodles, cooked

You need to prepare the sauce first, add tomatoes, mushrooms, onion, basil, tarragon, red pepper flakes, garlic, salt, pepper and V-8 juice in large pot and cook for 20 minutes. Add butter and cook an additional 5 minutes and take off the heat. In medium bowl combine the cottage cheese, eggs, Parmesan cheese and cooked spinach.

Now it is time to assemble in a sprayed 13×9 pan put a 1/4 of the tomato sauce across the bottom and lay 4 noodles over lapping slightly. Spoon on a 1/4 of the tomato sauce, 1/3 cheddar and mozzarella cheese, 1/2 of the cottage cheese mixture. Lay 4 lasagna noodle down, 1/4 sauce, 1/3 cheddar and mozzarella cheese, remaining cottage cheese mixture. Lay down the remaining lasagna noodle, sauce, cheddar and mozzarella cheese.

Bake uncovered in a 375 degree oven for 1 hour. Cool for 20 minutes before cutting. I like cheese so once I cut the lasagna in squares I place a piece of mozzarella cheese over it and melt in microwave for 30 seconds. You could also add some mozzarella cheese on top the last 5 minutes of baking.

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Tomato Bruschetta Three Ways

Lasagna Florentine

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