Heidi's Tiramisu

Featured in the May 2017 edition of 'In The Loop

Since Mother's Day falls in May and one of my moms favorite dessert is Tiramisu, I Thought what better to make and to share my version of this layered classic cake. Tiramisu means "pick me-"up in Italian. So lets get mixing and celebrate!

Ingredients:

• 3 Egg yolks
• 3/4 cup Sugar
• 1 3/4 Spiced Rum
• 1 cup Mascarpone cheese
• 1 cup Heavy whip cream
• 2 teaspoon Expresso powder
• 1 cup boiling Water
• 1- 7-ounce Crisp Ladyfingers 
• 2- ounces Bittersweet Chocolate, finely chopped
• Cocoa Powder, for dusting

 

Ingredients: Step 1 Zabaglione aka Custard

• 3 Large Egg yolks
• 1/4 cup Sugar
• 1/2 cup Spiced Rum

Ingredients :Step 2

• 1 cup  Mascarpone cheese, room temperature 
• 1 cup cold heavy cream, whipped

Ingredients: Step 3

• 2 teaspoon expresso powder
• 1 cup boiling water
• 1/2 cup sugar
•  1  1/4 cup spiced rum

Directions:

Step 1 Make the zabaglione (custard) whisk egg yolk with 1/4 cup sugar in a medium heat proof bowl that fits on top of a pot filled with water do not have bowl touch water. On medium heat stir in  1/2 cup rum, whisking consistently until mixture is foamy light custard consistency. Remove from heat and cool completely.

Step 2 Blend together whip cream and mascarpone, when step 1 completely cooled add together, keep covered and refrigerated until assembly

Step 3 Mix all ingredients expresso, water, sugar and rum together in a shallow pan, set aside

Step 4 Ready to assemble in a 9 inch dish the Tiramisu- Take lady finger and dip each side quickly into the expresso liquid, lay in the 9 inch pan filling the entire bottom then spread a layer of cream over lady fingers and sprinkle evenly your chopped chocolate repeat process and top with the remaining cream and dust with cocoa powder. Refrigerate for 6 hours ( best overnight) before cutting and serving.

For more recipes DeliciouandSimple.net

Heidi's Stuffed Zucchini Boats

Featured in the April 2017 Edition of  'In The Loop Magazine

Yes! Zucchini in April or any time of year- This light, delicious and fulfilling dish can be made in a variety of ways. Here's my version of this scrumptious recipe that can be served for brunch, lunch and even dinner. Pair with a side of brown rice, quinoa or your favorite pasta.

Makes 8  zucchini boats

Ingredients:

• 4 zucchini, cut length wise, hollow center and dice zucchini meat
• 1 Roma tomato, seeded and diced 
• 3/4 cup seasoned breadcrumb or panko
• hand full of fresh basil
• 1 cup shredded mozzarella 
• 2 tablespoon Basil Pesto
• 1 tablespoon tomato tapenade or sun dried tomato, cut small 
• 1 1/2 teaspoon minced garlic
• Black pepper and Sea salt, to taste
• Parmesan cheese, for topping
• Optional: 1 cup ground turkey or beef,  pre cooked

Directions:

• Pre heat oven to 375 degrees
• Line a baking sheet with parchment paper and place hollow cut zucchini on baking tray 
• Reserve Parmesan for topping. In a bowl mix together all remaining ingredients 
• Evenly stuff zucchini boats then sprinkle with parmesan cheese
• Bake 20-25 minutes or until top is slightly golden brown 
• Serve with your favorite side, brown rice, quinoa or favorite pasta with marinara sauce

You can find more of my recipes at Deliciousandsimple.net

White Chocolate Fruit & Nut Bark

Featured in the February 2017 Edition of 'In The Loop Magazine

February is the month of Romance and Love. Here's a very easy recipe that anyone can make.  Be creative with how to deliver this special treat. Place in a beautiful heart shaped box or simply on a platter with your special note. Your love ones will appreciate that you took the time to make such a beautiful gift.  This chocolate treat is great any time of the year. Change the dried fruit to whatever is in season. 

Ingredients:

• 4-4 ounce Bakers White Chocolate
• 1 cup Rice Krispy Cereal
• 1 cup Dried Cherries or Cranberries
• 1 cup Walnuts, roughly chopped
• 1 teaspoon Vanilla extract
• Optional: 1/2 cup Chocolate chips, any kind you desire, for drizzling on top,

Directions:

• Line cookie sheet with parchment paper and set aside
• Melt Bakers chocolate in microwave, start with 30 seconds, stir, repeat two times and mix well until completely melted, add vanilla 
• Add dried fruit (if using larger pieces of dried fruit roughly chop before adding to mixture)
•  add nuts and rice krispy cereal combining all ingredients together
• If making bark spread evenly on cookie sheet and place in refrigerator until completely hard 
• If making candy drops take a small size scooper and drop on cookie sheet and place in refrigerator to harden
• Optional: Microwave your chocolate chips until completely melted, drizzle on top of each candy drop or pre break bark and then drizzle with chocolate. I like using a piping bag with small tip to drizzle chocolate this makes it easier to control and less messy. Enjoy!

Makes approximately 2-4 dozen depending the size of drops and size you break the bark

Heidi's Caviar Pie

Featured in the January 2017 Edition of 'In The Loop Magazine

Here's a inexpensive yet impressive appetizer to serve at any special occasion. It is truly delicious and very simple to make. Serve with your favorite crackers or sliced baguette. This Caviar Pie recipe has been changed a little but I discovered it years ago on the back of the jar of Romanoff Caviar. 

Ingredients:

• -2 ounce Jars Romanoff Caviar 
• 3/4 cup Sweet Onion, finely cut
• 6 Hard Boiled Eggs
• 3 Tablespoon Mayonnaise
• 1-8 ounce Package Cream cheese, soften to room temperature
• 2/3 cup Sour Cream
• Pepper to taste
• Green Onions, cut with scissors, enough for decorating top
• Optional: 3/4 cup finely cut Smoked Salmon (Lox) to mix in with cream cheese layer

Directions:

•  Day before or minimum of 3 hours ahead place finely cut onions in a paper towel lined container and cover with a lid and keep in refrigerator until ready to use
• Do the same with caviar as you did with onions
• Using a 9 inch spring pan form lightly butter the entire inside
• Using hand mixer blend smooth the cream cheese and sour cream, if adding lox hand mix in with mixture, set aside until ready to use
• Chop cold hard boil eggs add mayonnaise, mix gently together 
• Spread onto the bottom of the spring form evenly
• Next spread with the layer of onions, add black ground pepper, to taste
• Next  spread evenly your cream cheese mixture, cover with plastic wrap and keep in refrigerator until ready to finish with green onions and caviar. 
• Slide cold Caviar pie onto your serving platter and design with caviar and green onions, keep refrigerated until serving. You can fully assemble your caviar pie anytime of the same day you plan on serving it.

Heidi's Shrimp Chowder

Featured in the September 2016 edition of 'In The Loop Magazine

Ingredients:

• 1 tablespoon Olive Oil
• 5-6 Red Potatoes, keep skin on and cut in small equal pieces
• 1 Shallot, cut in 1/4 inch size
• 1/2 cup Fennel Bulb, cut 1/4 inch size
• 1 cup Carrots, cut same size as potatoes
• 2 Celery Stalks, 1/4 inch sliced
• 2 cups Heavy Cream
• 1 cup low fat Milk, add more if you desire thinner chowder consistency 
• 2 Bay Leaves
• 3 sprigs fresh Thyme, discarding stem
• 1 pound medium size Shrimp, peeled, deveined, cooked
• Freshly ground Black Pepper and Sea Salt, to taste
• 1 1/2 teaspoon Old Bay Seasoning
• Paprika for garnish

Directions:

• Place large skillet over medium high heat add olive oil
• Add potatoes, shallots, fennel, carrots, celery cover with lid, stirring occasionally, cook until medium soft,  then uncover
• Add heavy cream, bayleaves, thyme, pepper, salt and old bay seasoning, bring to a boil, add milk to thin out consistency then lower heat to medium low
• Add shrimp, heat until warm
• Ladle in serving bowls and garnish with paprika

A great idea: Make Shrimp Chowder Pot Pies

 Using oven safe serving bowls fill them with shrimp chowder, cover with pie crust, cut slits on top, egg wash, sprinkle with herbs or sea salt then bake until golden brown and serve. Pot pies can be pre baked and served later. Completely cool, cover with foil and keep refrigerated until serving at a later date. I speed up baking process by taking the chill off pot pies, remove foil then place in the microwave for 1-2 minutes before baking in oven. When reheating pre heat oven to 400' cover with foil and bake for approximately 15-20 minutes,  uncover to crisp the last 5 minutes. Remove and serve.

Glazed Ginger Carrots with Grapes and Candied Walnuts

Featured in the August 2016 edition of 'In The Loop Magazine

Ingredients:

• 10-12 large Carrots, cut diagonally, 1/2 inch thick (Halls Organic Farms has Rainbow Carrots at the local farmers market)
• 1/2 cup Chicken or Vegetable broth
• 1/4 stick unsalted Butter
• 2 tablespoons Honey
• 1 1/2 tablespoons fresh grated Ginger
• 3/4 cups seedless red Grapes, cut in half
• 3/4 cups roughly chopped Candied Walnuts ( Find recipe on DeliciouandSimple.net)
• Fresh ground Black Pepper, to taste

Directions:

• In a large saucepan on medium high heat combine broth.
• Reduce heat, add honey, ginger and carrots, cook until carrots are al dente and liquid is starting to reduce.
• Continue to cook on medium lo heat until carrots are soft ( do not overcook a make mushy)
• Taste to make sure carrots are sweet enough, if not drizzle a bit more honey  add to carrots.
• If theres excessive liquid drain from carrots. Remove from heat.
• Place in serving bowl and Enjoy! Or in a oven safe dish to reheat and serve later. 
• Before serving add grapes and Walnuts, toss gently.
• Serve hot or reheat uncovered for 10 minutes, 425' oven. Serves 6-8 people.

Heidi's American Flag Cake

As seen in the July 2016 edition of In The Loop Magazine

Ingredients

• 2 Eggs or 1 large duck egg 
• 1 Stick of butter, unsalted 
• 2/3 cup Granulated sugar 
• 1 teaspoon Vanilla extract 
• 1 cup Flour or Bob's Red Mill gluten free all-purpose flour, sifted 1/2 teaspoon baking powder or Gluten-free Bob's Red Mill baking powder 
• 1 pinch Fine Sea Salt 
• 1 pint Heavy whipping cream 
• 1 package Dr. Oetker Whip it (Wal-Mart online) 
• Organic strawberries and blueberries, enough to decorate cake

Directions

• Preheat oven to 350°F
• Prepare 7 X 11 baking pan, spray with nonstick cooking spray. (I like Spectrum brand coconut oil), set aside. 
• In a bowl, cream together sugar, but­ter, eggs and vanilla using a hand mixer or electric mixer. 
• Sift in the remaining dry ingredients.
• Bake 25 minutes or until pick comes out clean, take cake out of oven and let cool completely.
• When cool, invert cake onto serving platter. 
• For frosting: Make whip cream in blender by adding Whip-It, (this keeps the whip cream from breaking down). Optional: add 1 teaspoon of sugar. 
• With a spatula, cover entire cake with whip cream. Be creative and decorate cake with strawberries and blueber­ries, creating a flag.
• Keep refrigerated until serving. 

Tips: To make this cake even easier to make, use your favorite yellow or white boxed cake mix. If cake comes out thick, cut cake in half and fill cen­ter with whip cream and fresh fruit. 

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Father's Day Breakfast Casserole

From the June 2016 Edition of In The Loop Magazine

Ingredients:

• 4 Eggs 
• 2 English Muffins 
•  4 slices cooked Canadian Bacon or Ham 
• 1 1/2 cup Shredded Cheddar/Jack cheese 
• 1 large Russet Potato, peeled, cut into small equal cubes and pre-cooked 
• 12 strips Bacon, roughly chopped and pre-cooked
• Fresh Parsley or Dill, for garnish 
• Salt and Pepper, to taste 
• Large Muffin tin 
• Parchment paper, cut to fit in each muffin tin leaving 1-inch extra popping out from top 

Direction: 

• Preheat oven 450°F.
• In a skillet over medium heat, add 1 tablespoon olive oil, then add potatoes, cook until soft and slightly browned (You can season with favorite seasoning or use salt and pepper). Set aside. 
• Cut parchment paper 1 inch or bigger to fit each large muffin tin and place in each muffin section. 
• Place 1/2 English muffin in bottom of each section.
• Add one slice of Canadian bacon or ham. Sprinkle ham with cheese, covering the entire top.
• Add cooked potatoes, splitting amount equally in each muffin section.
• Crack each egg on top of potatoes, sprinkle salt and pepper to taste.
• Bake for 15-18 minutes until egg cooked to your liking.
• Garnish with pre-cooked bacon, dill or parsley. 
• Serve with salsa or ketchup. 

Don't forget to bring dad hot coffee and or Mimosa when serving his Father's Day Breakfast Muffin casserole. Get creative, add side fruit or a personal note!

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Fennel and Orange Salad

From the May 2016 issue of In The Loop Magazine

Ingredients:

• 6 large oranges
• 1 large fennel bulb, thinly sliced
• 1 sweet onion, thinly sliced
• 14 black olives, pitted and thinly sliced
• 1/4 cup fresh squeezed orang juice
• 4 tablespoons extra virgin olive oil
• 1 red chili pepper, deseeded and finely cut (optional)
• fresh cracked black pepper to taste
• fresh parsley, coarsely chopped

Directions:

• Finely grate the orange peel and set aside.
• Peel orange discarding peel and as much white pith as possible.
• Cut oranges in 1/2 inch segments. Reserve any orange juice to add to fresh squeezed orange juice.
• In a mason jar, add grated orange peel, orange juice, olive oil, red chili peppers, black pepper, shake well before adding to oranges.
• In a large bowl, add oranges, fennel and onion slices, shake orange juice dressing and add, gently toss to cover oranges.
• Serve on you favorite large platter arranging oranges then sprinkle with fresh parsley and top with sliced black olives. add any remaining juice.
• Refrigerate if not serving right away.

Serves 6

Creamy Carrot Ginger Soup

Ingredients:

• 1 tbsp. each, Olive oil and Sweet Butter
• 1 large Russet potato, cut into cubes
• 1 large Sweet onion, julienne sliced
• 20 medium-sized Carrots, washed and cleaned, cut in 1/2 inch pieces
• 2-3 tbsp. Ginger, freshly grated
• 1 tsp. White pepper
• 6 cups Chicken or Vegetable broth
• 1 cup Heavy cream
• 1 tsp. Honey
• Parsley sprigs and dollop of sour cream, for garnish
• Optional: Salt and more white pepper, to taste

Directions:

• In a large skillet over medium-high heat, add olive oil and butter.
• After butter is melted, add carrots, onions, white pepper and potatoes. Cover skillet and stir occasionally.
• Cook until softened and not brown, lower heat if needed.
• In another large pot over medium-high heat, add broth.
• Bring to a boil.
• Add carrot mixture and ginger, then lower heat and cover pot. Continue to cook until completely soft (When you can pierce easily with a fork, it is ready to blend).
• Take off heat, add heavy cream and honey.
• Using immersion blender or regular blender, puree mixture.
• Add salt and white pepper to taste.
• Place in serving bowl and garnish with parsley sprigs and  a dollop of sour cream.

Optional: Top with croutons. This savory soup would pair wonderfully with a Gewurtztraminer wine.

Heidi's Chocolate-Dipped Strawberries

From the February 2016 Edition of In The Loop Magazine

Ingredients:

• 20 fresh Strawberries, cleaned and dried with stems on
• 4-6 ounces Semisweet chocolate
• 1 cup Almond slivers, chopped and more if needed
Optional: 3 to 4 drops Glycerin, this keeps chocolate shiny
Optional: Grand Marnier

Directions:

• Prepare baking sheet by lining with wax or parchment paper, set aside.
• Place chopped almonds on plate set aside. 
• Over medium heat, place heat proof bowl over pot filled with hot boiling water.
• Melt chocolate completely and stir. Add a few drops of glycerin. Once completely melted, remove from heat.
• Working fast, hold strawberry by stem and dip each in melted chocolate 1/2 way covering strawberry.
• Roll each strawberry in almonds.
• Place on lined baking sheet to dry and for chocolate to harden.

Optional: For adult chocolate-dipped strawberries, use a food syringe (flavor injector) and fill each strawberry with Grand Marnier. Fill strawberry from top end of stem. Plate on serving dish. Serve immediately if filling with alcohol.

Heidi's Limoncello

From the January 2016 Edition of In The Loop Magazine

Ingredients:

• 4 cups Vodka
• 1/2 cup Lemon rind strips, making sure to cut peel, try to illuminate as much as you can of the peel, removing the pith (Approximately 7 lemons)
• 3 cups Water
• 1 1/2 cups Sugar 

Directions:

• Combine vodka and rind in a glass container and seal with a lid.
• Let sit for two weeks in room temperature.
• Remove rinds from mixture.
• Combine water and sugar in large pot.
• Bring to a soft boil, stirring occasionally, making a simple syrup.
• Remove from heat. Cool completely.
• Add simple syrup to vodka.
• Pour into sterile glass containers.
• Refrigerate.

Enjoy your Limoncello within a one-year period. Double, triple the recipe. Outstanding dessert, serve over lemon sorbet top with a sprig of mint.

Note: Meyer, Ponderosa, Eureka & Lisbon lemons all great to use for my Limoncello recipe. 

Panettone Bread Pudding Holiday Casserole

Ingredients:

• 26.4 ounce Panettone
• 6 Eggs
• 1 cup Heavy whipping cream (you can substitute with milk)
• 1 cup Pumpkin puree 
• 2 ounce Block of cream cheese, chilled
• 1/4 tsp. Nutmeg
• 1 tsp. Cinnamon
• 1/8 cup Granulated sugar
• Maple syrup, for drizzling on top

Directions:

• Preheat oven to 400°F.
• Cut the Panettone into 1" cubes, set aside.
• In a large mixing bowl, whisk eggs, whipping cream, pumpkin puree, spices and sugar together. 
• Add the Panettone to mixture, making sure to coat well.
• Prepare a 9"x11" casserole dish by spraying with nonstick cooking spray. 
• Pour the Panettone mixture into casserole dish.
• Cut  cream cheese into small pieces and push pieces into the top of the casserole, allowing some of the cream cheese to peek out from the top, covering every 2 inches. Freezing the cream cheese can make this process easier.
• Let sit for a minimum of 10 minutes to soak up egg before baking, however it works great to make the night before and bake the following morning.
• Bake for 35 minutes, 45 if refrigerated overnight.
• Remove from oven, cool slightly, then cut into servings and add a drizzle of maple syrup.
• If you are making this dish for dessert, top with a dollop of fresh whipped cream.
• Enjoy!

Pumpkin Ravioli with Sage Butter Sauce

As featured in the October 2015 edition of In The Loop magazine.

 

Step 1: Pumpkin Filling

Ingredients:

• 48-60 Wonton wrappers
• 1 1/2 cups Pumpkin puree
• 1/2 cup Seasoned breadcrumbs
• 1/2 cup Fresh shredded Parmesan (Reserve extra for garnish)
• 10 fresh Sage leaves, finely cut (Reserve extra for garnish)
• 1/8 tsp. ground Nutmeg (Reserve extra for garnish)
• Fresh ground black pepper, to taste

Directions for Filling:

• Set aside wonton wrappers.
• In a large bowl, mix all ingredients together. Set aside.

Step 2: Prep Work

• Pre-boil water in large pot, adding 1 tablespoon coarse sea salt.
• When at a rapid boil, cover with lid and turn off heat.
• Line two baking sheet with parchment paper, one for assembling raviolis and another for cooked raviolis.
• To prepare pine nuts: In a small sauce pan over medium-high heat, pour in 1/2 cup pine nuts and cook until slightly brown, making 'sure to stir constantly as not to burn. Set aside, reserve as garnish for ravioli.
• Make an egg wash: in a small ramekin, crack open one egg and add a teaspoon of cold water whisk and set aside along with pastry brush.
• Cut extra sage as garnish for raviolis.
• Have extra fresh-grated Parmesan prepared as garnish for ravioli.

Directions for Assembling Raviolis:

• Place wonton wrappers on baking sheet, approximately 12 at a time.
• Take 1 teaspoon of filling and place in center of wonton wrapper.
• Egg wash around the entire wonton wrapper, then place second wonton on top and seal the edges by pressing along the edge, making sure to completely seal.
• Cover prepped ravioli with a moist paper towel, to prevent from drying out.
• Begin heating water and start boiling process. Once boiling, drop in ravioli, making sure not to overcrowd.
• When raviolis begin to float, boil an additional 40 seconds, then use a slotted spoon to remove and place on a second lined baking sheet. To keep ravioli warm, you can place them into an oven at low heat until ready to serve. Plate desired amount of ravioli, then drizzle lightly with the sage garlic butter and garnish with Parmesan, pine nuts, ground nutmeg and sage.
• Serve immediately.

Step 3: Sage Garlic Butter Sauce

Ingredients:

• 1/2 cup Butter
• 1 1/2 tsp. minced Garlic
• 8 leaves Sage, finely chopped

Directions:

• In a saucepan over medium heat, melt butter, then stir in garlic and sage.

Note: For a crispier ravioli, prepare ravioli as directed, then in
a skillet, fry in olive oil over medium-high heat until brown on
each side (approximately 2 minutes), then garnish as directed.
 

Makes 24-36 Raviolis.

Wine recommendation: Folktale Chardonnay. Their wines
can be purchased at Folktale Winery, 8940 Carmel Valley
Road, Carmel Valley.

Stuffed Mushrooms

As featured in the September 2015 issue of 'In The Loop' Magazine

Ingredients:

• 24-26 large, whole Button mushrooms
• 1 - 16 oz. Mild Italian sausage roll (Cooked and browned, breaking meat into bite-sized pieces, then cooled)
• 1 - 8 oz. brick of Cream cheese, softened to room temp.
• 1/2 cup freshly grated Parmesan
• 1/2 cup Italian-style seasoned bread crumbs (reserve 1 tbsp.)
• 1 tbsp. Fresh flat leaf parsley, chopped (you can also use dried)
• 1 tsp. Minced garlic
• 1 tsp. Freshly ground black pepper

Directions:

• Preheat oven to 450°F.
• Line baking sheet with foil and spray with nonstick cooking spray.
• Clean mushrooms using brush or towel. Never soak in water! This makes the mushrooms absorb the water like a sponge, and the mushrooms won't brown nicely.
• Pull stem from mushroom, set aside. 
• Trim the stem ends, then finely chopping the stems, placing them in a large bowl.
• Add cooked sausage to bowl after it has completely cooled. Mix to incorporate.
• Hand mix all remaining ingredients.
• Form into a small ball and fill each mushroom, then lightly sprinkle with reserved bread crumbs and place on baking sheet. 
• Bake for 15-20 minutes, or until tops are golden-brown.
• Place mushrooms on your favorite platter and serve hot or cold.

Wine recommendation: Heller's Estate Merlot Rose or Pinot Noir make and excellent pairing.

Pesto and Parmigiano Reggiano Turkey Meatballs

Featured in the August 2015 edition of 'In The Loop' Magazine

Step 1: Meatballs

Ingredients:

• 1 pound Ground turkey breast
• 2 ½ tbsp. Basil pesto, jarred or homemade 
• ⅓ cup Parmigiano Reggiano
• ¼ cup Flat leaf parsley, roughly chopped
• ½ cup Panko or breadcrumbs
• 1 Egg, beaten
• Zest of one small lemon
• Freshly ground black, to taste

Directions:

• Preheat oven to 425℉.
• Use a baking sheet covered with foil, then lightly coat with nonstick cooking spray.
• Hand mix all ingredients in a large bowl, taking care not to overwork the meat.
• Form meatballs slightly larger than a walnut, approximately 2 tablespoons each. 
• Place meatballs on a baking sheet and bake for 18 minutes.
• Rotate each meatball and bake for an additional 10 minutes or until cooked all the way through.

Optional: You can fry meatballs on a stovetop by adding about 2 tablespoons of olive oil to a frying pan and frying over medium-high heat until golden-brown. Make sure to not overcrowd the pan as to prevent meatballs from sticking together.

Step 2: Basil Pesto

Ingredients:

• 2 cloves Garlic
• 2 ½ cups Basil leaves
• ⅓ cup Pine nuts
• 4 tbsp. Grated parmesan 
• ½ cup Extra virgin olive oil
• Directions:
• Mix all ingredients in a food processor until it achieves a paste-like consistency.
• Add salt as needed for flavor.
• Refrigerate in a sterilized jar coated with olive oil.

Heidi's Bruschetta

Featured in the July 2015 edition of 'In The Loop' Magazine

Ingredients:

• 1 Baguette or Ciabatta loaf, sliced 1/4'' thick
• Extra virgin olive oil (Enough to brush on each slice and baking sheet)
• 4-6 Garlic cloves, crushed (Reserve half to mix with tomatoes)
• 3-4 cups Tomatoes, roughly chopped (I like to use a variety for color)
• Large handful of fresh basil, roughly chopped
• 1 heaping tablespoon Thyme, chopped
• 1 medium Shallot, caramelized
• Freshly ground black pepper and salt, to taste
• Freshly sliced or shredded Mozzarella (Enough to top each slice)
• Your favorite balsamic vinegar to drizzle on top of bruschetta prior to serving
• Optional: 1/2 cup Black olives, pitted and sliced

Directions:

• Preheat oven to 425°F.
• Line large baking tray with foil.
• Mix 1/2 cup olive oil and half of the garlic in a ramekin. (If you run out, make more)
• Using a pastry brush, lightly brush foil with oil. Also brush individual bread slices, then pre-bake for 3 minutes, or until lightly toasted.
• Remove bread slices from oven and set aside.
• Mix all remaining ingredients aside from mozzarella.
• Generously spoon mixture onto each slice of bread, then top each piece with mozzarella,
• Bake 3-5 minutes, or until cheese is completely melted and slightly browned.
• Place on your favorite platter and serve!

Wine Recommendation: Boekenoogen (2015) Pinot Noir. Bernardus Winery Tasting Room located at 24 West Carmel Valley Road, Carmel Valley, CA 93924.