Читать книгу Bobbie's Organic Planet - Bobbie Williamson - Страница 18

8 medium (about 1 pound) vine-ripened Roma tomatoes

8 fresh basil leaves, chopped

2 cloves garlic, minced

1/2 medium red onion, minced

1/4 cup lemon juice

1/4 cup extra virgin olive oil plus extra to toast crostini Sea salt

Freshly ground black pepper

Handful of fresh basil leaves for garnish

Crostini

1 whole wheat baguette or rustic bread, cut into 1/2-inch slices on the diagonal

1 clove garlic, peeled, sliced in half

1 tablespoon extra virgin olive oil for topping

Fresh basil leaves for garnish

Prepare the tomatoes first by removing the skins. I do this by placing them in a medium-size mixing bowl and pouring boiling water over them. Once the skins start to blister (usually one minute), take them out with tongs and peel off the skin. Cut tomatoes in half and remove seeds; cut into 1/2 -inch dice; place in a medium-size bowl.

In a small, separate bowl, mix basil, garlic, red onion, lemon juice, olive oil, sea salt, and cracked pepper. Pour mixture over the tomatoes; stir. Let the mixture sit while you prepare crostini.

First, brush both sides of the bread with olive oil. Grill on your barbeque, or place on a baking sheet and broil in the oven. The important thing is that the bread gets golden brown on both sides. Once bread is toasted but still warm, rub one side with garlic slice. Place on serving platter, and just before guests arrive, put a heaping tablespoon of tomatoes on top and drizzle with olive oil. Do not make this too far in advance, as the bread will become soggy. Garnish with fresh basil leaves.

Every Christmas Eve, my sister Jennifer and her large family have an open house in their beautiful home in New Brunswick, Canada. We grew up in a village named Rothesay (pronounced Ros-say), after the one in northern Scotland. There are many traditions carried out to this day in our little northern haven. For this occasion, my brother-in-law Chas and nephews Hugh, Sam, and Joe proudly wear their Mackay tartan kilts. Other friends (male and female) wear their family tartans as well. Often someone plays bagpipes, which moves me to tears and sends shivers up my spine.

There is always an opulent choice of local seafood, crudités, Virginia peanuts, Jennifer’s homemade breads and rolls, fresh fruit, freshly baked sweets, and Jennifer’s famous giant cheese mountain, which weighs a small ton.

As there are normally 75 to 100 people at this gathering, you can imagine the challenge of downsizing this recipe for a small group of 8 to 10 people. But I have given it my best effort. However, if you want to make a larger batch for future parties—or save some of this one—it can be frozen. You’re going to love this cheese mountain and so are your friends. There are cheese balls, and then there is this majestic mountain inspired by my older sister!

Note: If you are not a nut lover or are allergic to nuts, my suggestion would be to cover the cheese mountain with dried cranberries, dried blueberries, or dried cherries. Or you may wish to divide the mixture in half, depending on the number of guests, and make one with nuts and one with dried fruits.

Note: If you are not a nut lover or are allergic to nuts, my suggestion would be to cover the cheese mountain with dried cranberries, dried blueberries, or dried cherries. Or you may wish to divide the mixture in half, depending on the number of guests, and make one with nuts and one with dried fruits.