Monday, May 18, 2015

In The Editing Cave

Hi, all!

Happy Monday! Sorry if I was MIA last week. Between library drama, editing, and dealing with contractors, life has been a bit hectic.

The good news is I hope to have my edits done this week, there is no more library drama, and everything seems to be moving pretty well on the contractor/insurance front.


In other good news, I found out that Fiancé by Fate is a 2015 Readers' Crown Finalist by RomCon.


I don't know what the weather is where you are, but my daughter asked me to run the air conditioner today. Seriously? We live in NJ. But Sunday really was a nice little teaser of summer.

And speaking of summer, I HAVE to share a recipe I have made twice so far in the last few weeks.

What's great is once you get those fresh summer tomatoes and basil it will make your toes curl from freshness and tastiness. :)

I got this from Ina at the Food Network. (She's my fav right now)

Tomato Crostini with Whipped Feta
  • 6 ounces good feta, crumbled
  • 2 ounces cream cheese, at room temperature
  • 2/3 cup good olive oil, divided
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced shallots (2 shallots)
  • 2 teaspoons minced garlic (2 cloves)
  • 2 tablespoons good red wine vinegar
  • 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
  • 3 tablespoons julienned fresh basil leaves, plus extra for serving
  • 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted -I did NOT toast mine so they were less messy crumbly to eat
  • 2 tablespoons toasted pine nuts
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

1 comment:

Liza said...

Ina makes some pretty yummy food. Congratulations for being up for an award. Cheers!