A few Saturdays ago, Jacques invited us over for some food and libations. Skylar and Michelle insisted I bring my artichoke bruschetta, which apparently has developed a following despite it not being my all-time favorite appetizer. Flattered, I of course obliged.
Before starting to make mine, I watched as Skylar and Michelle prepped their appetizer—proscuitto-wrapped dates stuffed with goat cheese and almonds. Holy yum! Here they are before getting popped into the oven:When we arrived at Jacques', I set to work. Sebastian helped out as my sous-chef for the evening—well, part of the evening. In the beginning, he deftly handled draining the artichokes (once I told him what “draining” meant), rubbed garlic on the bread like a true all-star, and read aloud the instructions when I didn't have a hand free to grab the recipe:However, when I hit a mini-crisis when my pan got too hot and oil spurted everywhere, he was nowhere to be found! Couldn’t take the heat in the kitchen, apparently ;) Thankfully, Maeve swooped in, not only with a helping hand, but also with a delicious grapefruit gimlet for me! Woohoo! (Recipe to come later in the week on Dish This! Be sure to check back!) Here’s the recipe for Dish Gal's Artichoke Bruschetta, adapted from Martha Stewart Living.
2 cloves garlic, peeled
10-12 slices rustic bread, about 3/4 inch thick
2 tablespoons extra-virgin olive oil, plus more for drizzling
One 12-ounce jar marinated artichoke hearts, drained
1/2 cup fresh ricotta cheese
Coarse salt and freshly ground pepper
Shaved Parmesan cheese, for garnish
1) Chop 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
2) Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
3) Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.
Easy, right? And clearly a crowd-pleaser, as they were all gone within minutes.
However, I was much more excited for Jacques' food-- homemade guacamole, tangy cabbage slaw, and three different types of fish tacos (salmon, cod, and shrimp). Also, some amazing corn on the cob with cayenne pepper butter. Oh, and three different types of salsa (hot, mild, and fruit).We finished off the night with some pies, courtesy of Whole Foods—strawberry-rhubarb and a lemon almond. Yummy, and nice not having to get the kitchen too hot! Perfect end to a perfect evening.
Well, actually Titanic was on TNT, so THAT was the perfect end to a perfect evening ;)