We’re having a potluck to have a mini-birthday party for two of our friends, Mikey and Dana. My contribution is two finger foods, bacon wrapped chestnuts and bruschetta. Both are crowd favorites, although I’m trying a new recipe for the bruschetta. It’s too much work to dice tomatoes so I’m just going to try slicing it with the cheese grater today.
Bruschetta with tomato and garlic
Yield: 15 servings
4 large ripe tomatoes
2 large garlic cloves
8 tablespoons extra -virgin olive oil
1 teaspoon sherry vinegar
Coarse sea salt
2 baguettes, sliced
* Cut tomatoes in half crosswise, and, using a cheese grater, grate the pulp, discarding the skins. On the fine side of the grater, grate the garlic into the tomatoes. Whisk in the olive oil and season with salt.
* Preheat the oven to 450 degrees. Coat both sides of sliced baguette with olive oil. Toast the bread until golden brown on both sides (about 5 minutes). Generously spoon the tomato-garlic mixture over the grilled bread. Serve on its own, or as a side dish with cheeses and cured meats.
Bacon Wrapped Water Chestnuts
2 lb. bacon, slices cut into 3 sections
3 cans drained water chestnuts
1 bottle barbecue sauce
*Wrap a piece of bacon around each water chestnut. Hold bacon together with a toothpick. Bake in a 325 degree oven for 45 minutes or until brown. Drain off grease.
*Dip each chestnut in barbecue sauce and cook for another 45 minutes.
*Serve warm (they won’t last long, don’t worry)