Wednesday, July 28, 2010

Bruschetta, Corn on the Cob, Green Salad

This is my favorite bruschetta recipe EVER. When my husband and I were in college, we'd make this on Friday nights while we watched movies. It made for a pretty big date night, I tell you. We would always cook a half a batch at first, thinking we'd save some in the fridge for Saturday. But slowly, we'd bake a little more . . . and then a little more . . . until it was all gone.

Technically, this bruschetta's an appetizer. However, I think if you've got fresh, local corn on the cob, that's practically a meal in and of itself. In fact, last weekend my parents surprised us with babysitting not only our child but also Grandpa so we could get out on a date. It was the first day of Harward's corn stands being open, so my family was having Corn Night. Their full menu for the night was this: corn on the cob, wheat bread, watermelon. Every person ate at least 3 (or 4, or 5) ears of corn, including the toddler.

This is my version of Corn Night.

Rachelle's Favorite Bruschetta
adapted from Taste of Home magazine
1 to 2 tomatoes
1 clove garlic
1 zucchini
1/4 c fresh basil, torn
1 T olive oil
1 t vinegar
1 t lemon juice
salt, to taste
pepper, to taste
garlic powder, to taste
3/4 c shredded mozzarella (optional)
1 loaf baguette bread
additional olive oil (optional)

Seed and chop tomatoes. Mince garlic. Finely chop zucchini, discarding center seedy section. In a medium bowl, mix together tomatoes through mozzarella (all ingredients except bread). Let sit 10 minutes on the counter or up to 4 hours in the fridge. Slice baguette into this slices, about a half inch thick. Place bread slices on a cookie sheet and lightly brush with additional oil, if desired. Broil for about 1 minute, until just barely golden brown. Using a slotted spoon, transfer tomato mixture onto bread slices. Broil again until tomato is hot, edges of bread are toasted, and/or cheese is melted. Serve hot.

Corn and Salad
1 dozen ears corn, shucked and washed
1 big green salad

Bring a large pot of water to a rolling boil. Add half the ears of corn and boil for 6 minutes. Remove with tongs and serve hot. Repeat the process with the second half of the corn when you've finished eating the first batch (that way you'll always have hot corn!). I like to top my corn lightly with butter (like less than 1 teaspoon per ear), sprinkle with salt, and then go heavy on the pepper.

Serve with a big green salad.

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