UA Culinary Corner – April 2015
April 9, 2015
Do you have a recipe you’d like to share with your colleagues?
E-mail it to Hallie Nicholson
. Include a photo if you have one, along with any additional information or stories to accompany the recipe.
Need a cool, yummy appetizer for those warm April nights? Whip up some of Molly’s bruschetta!
Molly Gauss
Development coordinator, Chapman Fund
Tomato bruschetta – perfect appetizer for a summer night
Ingredients:
6 roma tomatoes, chopped
1/2 cup sundried tomatoes, packed in oil
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 French Baguette
1 cup shredded parmesan cheese (optional)
Preparation:
- In a large bowl, combine tomatoes, sundried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to six for at least an hour.
- Cut the baguette into 1/2-inch slices and toast for 2 minutes at 350 degrees.
- Spoon the tomato mixture on the bread slices and top with parmesan cheese if desired. Then enjoy!
