Simple, simple! I really need to move that direction in my life. Realistically, that won’t happen until the school year ends. So, to give myself a quick glimpse into what could be…I made myself a yummy and simple fruit bruschetta. One of the desserts I made for a graduation party this weekend was a vanilla bean cheesecake with macerated strawberries. Not that you can really have too many scoops of macerated strawberries on your cheesecake, I did have quite a bit left over. The leftovers made a delicious second meal.
I used the hard ciabatta bread I bought while in NY, softening it with the strawberry juice. Add the macerated strawberries? Perfection.
There are probably several different ways you can serve this. I was thinking about adding a thin smear of cream cheese, but shear amount of cream cheese I have baked over the last weeks makes my tummy quiver with just the thought. Or, is it was gremlin-effect that makes me oookie (made up word – ha!). Presentation? A sprig of mint would have added a nice bit of color.
In terms of nutrition? Check out all the 411 here for the fabulous benefits of strawberries. Two keys? Antioxidants and Vitamin C! Which is one of the reasons why I think this strawberry bruschetta is great for WHB, created by Kalyn, hosted this week by Laurie (Mediterranean Cooking in Alaska). Mangia tutto! Eat Up!
Side Bar -
Back in March, I posted a rhubarb panna cotta and banana split cheesecake I “did” up for a meeting I was attending to discuss a possible opportunity to do the desserts at a new restaurant downtown. Long story short, the meeting went really well; they loved the sample I presented (7 desserts and 3 truffles), and it was on….or so I thought. Issues and lack of communication between chef and owner were clear, and I stepped off with hope that once the restaurant got their thing together, my opportunity would arise again.
Well, I spoke with the owner yesterday and was told the chef was no longer there, and was replaced. Please re-fax the list of ingredients you need and lets meet on Wed. to work out the dessert thing out once and for all.
So, here I go again. How, I am not redoing all the desserts. Not right now and not on my dime again. Instead, wanting to revisit the idea of the rhubarb panna cotta since I had difficulty with the unmolding, I reworked the twin, Hazelnut Torte, from TWD, quartering the recipe. (Quartering twins? How would that…never mind.) No cinnamon, no nutmeg, no crust – just the mousse in a champagne glass. Cross your fingers! I really want this to work – small, up and coming restaurant – a great place to get my inexperienced feet wet! (If not…I will look for other opportunities.) I will let you know!
