Grilled Bruschetta

My approach to bruschetta is one I made up a while ago without referring to anything or anyone. I figure I’ve read enough cookbooks that I should know how to make bruschetta with my eyes closed. Feel free to educate me in the comments if I’m commiting some bruschetta sin of the highest order.

Grilled Bruschetta Recipe

Feel free to mix it up based on whatever abundance of summer produce you have on hand.  The kids love to “paint” the olive oil onto the bread prior to grilling.

For the bread:
1 large loaf of rustic crusty white bread
1/4 cup olive oil
1/2 teaspoon kosher salt

For the tomatoes:
16 grape tomatoes
1/4 cup of fresh basil leaves, chopped
Pinch kosher salt

For the summer squash:
2 to 3 yellow summer squash and/or zucchini
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Pinch kosher salt
Pinch freshly ground pepper
Goat or feta cheese, for garnish

1. Fire up your outdoor grill to medium heat. Somewhere around 400 degrees Farienhight is nice.

2. Slice the loaf into 1/2 inch slices. Combine the olive oil 1/2 teaspoon kosher salt in a small bowl. With a pastry brush, coat one side of each slice liberally with the olive oil mixture. Set aside.

3. Cut off the ends of the summer squash/zucchini. Slice them lengthwise to 1/4 – inch thickness. Spread the slices out on a plate. Drizzle with olive oil and sprinkle with salt and pepper.

4. Place the prepared squash, tomatoes, and bread on the grill. Watch the bread closely and flip it once grill marks appear and is starting to brown. Flip the vegetables when grill marks start to appear. Remove from heat and allow the vegetables to cool slightly.

5. To assemble, cut the bread slices in half, if they are large. Spread the bread out on a large serving plate in a single layer. Chop the tomatoes and mix them with the basil. Sprinkle with a pinch of kosher salt. Next, chop the grilled summer squash and mix with the thyme and parsley along with pinches of salt and pepper. Heap the vegetables onto the prepared bread slices. Garnish with goat or feta cheese, if desired. Devour immediately.

Yield: 16
Prep-time: 25 minutes

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Valentine’s Day Snack: Mini Double Chocolate Zucchini Cakes

[donotprint]Lately I’ve been thinking it would be handy to have some sort of super spy tool that would allow me to see into the pantry of my average reader. Am I all alone on the white whole wheat flour band wagon? Is Greek yogurt something you need to make a special trip to the grocery store for? In the end, I’m pulling from whatever I happen to have on hand to make something resembling a healthy snack. But it would still be cool to know.

I’m starting to think about Valentine’s Day which these cakes would be perfect for. But honestly, I found this recipe  and had a half of a leftover zucchini in the fridge…and there you go. Along with using up the zucchini, I got to dispense with this bar of super dark chocolate which had been hanging out at the bottom of my chocolate basket for a while.

Not until after I’d put the cakes in the oven and I took a photo did I notice that this particular bar of chocolate was well past its expiration date. If you don’t hear from me for a while, you know what happened.

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Mini Double Chocolate Zucchini Cakes Recipe

These decadent and satisfying little cakes are inspired by a recipe for Chocolate-Zucchini Cakes with Walnuts from marthastewart.com. If you don’t have white whole wheat flour, replace it with all purpose flour. If you don’t have Greek yogurt, replace it with sour cream.

1/2 cup all-purpose flour
1/2 cup white whole wheat flour
Scant 3/4 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg, lightly beaten
3 tablespoons plain Greek-style yogurt
1/2 teaspoon vanilla extract
3.5 ounce bar of dark chocolate, chopped fine
1 cup finely grated zucchini, loosely packed

1. Preheat oven to 375 degrees Fahrenheit. Grease one mini muffin pan or line it with paper baking cups and set aside.

2. In a small mixing bowl, whisk together the flours, sugar, cocoa powder and salt. Set aside.

3. In a medium mixing bowl, stir together the butter, egg, yogurt, and vanilla. Add the flour mixture and stir a few times. Add the chocolate and zucchini and stir until combined.

4. Place heaping tablespoons of batter into each of the mini muffin wells. Bake for 15 to 17 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Allow the cakes to cool for a few minutes in the pan. Remove from pan and place on a cooling rack. Serve warm or cool. Store remaining cakes in an airtight container at room temperature for up to 3 days.

Yield: 24 mini cakes
Prep-time: 20 minutes
Baking-time: 15 minutes

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Raisin Muffins (a.k.a Salad Muffins)

This snack is inspired by the Salad Bars recipe in Julie Van Rosendaal’s cookbook Grazing. If you’re feeling extra fancy, top them with some vanilla greek-style yogurt!

1 cup white whole wheat flour or all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter, melted and cooled
3/4 cup brown sugar, lightly packed
1 large egg, beaten
1 teaspoon vanilla extract
1 tablespoon ketchup or tomato paste
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup raisins

Preheat oven to 350 degrees Fahrenheit. Grease a mini muffin pan and set aside.

In a medium mixing bowl, whisk together the flour, cinnamon, salt, and baking soda. Set aside.

In a large mixing bowl, stir together the butter, sugar, egg, vanilla, and ketchup. Pour the flour mixture into the bowl and stir to combine. Add the zucchini, carrot and raisins and stir until evenly distributed.

Transfer batter to mini muffin pan, filling each cup approximately 3/4 full. Bake on the center rack of the oven for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 24 mini muffins
Prep-time: 20 minutes
Bake-time: 15 minutes

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