Happy Tuesday everyone! Sadly, this post is going to be a bit short because I’m still feeling really, really crappy. Even after two nights binging on NyQuil, I’m still sneezing, sniffling, coughing and can’t breathe to save my life. I honestly think it’s’ because two days ago it was 70 degrees and yesterday IT SNOWED.
I love snow but seriously? This limbo weather is going to kill me. But, snow? So pretty. I’d rather have snow all day than this crazy back and forth.
So pretty, right? Except I’m pretty sure I should not have spent an hour playing in it, given my current state. It was worth it though. When I look out the window all I see is slushy mud puddles and missing patches of snow. It may have made me sicker, but it was so worth it.
When I wasn’t getting sicker outside, I still had a full days worth of work to do. 3 articles to write, recipes to create and test, pictures to take. Plus, I needed to create something tasty to share with y’all, even if I can’t taste or smell a darn thing. So, I made bruschetta.
But not just any ol’ bruschetta. I was inspired by the movie Julie & Julia (surprise, surprise, right?) Julie makes an INCREDIBLE looking bruschetta that was pan fried (probably in a ton of butter) and topped with amazing fresh tomatoes, peppers and mushrooms. Honestly, every time I watch that movie, I salivate a bit and think “I have got to make bruschetta like that.” And guess what? I finally did. And, of course, on the day I have absolutely no taste buds.
You have NO idea how bad I wanted to taste this. I ate a piece, because, I’m sick not stupid, and it was crunchy, but soft and had absolutely NO flavor to me what so ever. I think that’s what they call “evil”, “torture”, “horrible luck?” So I had to stare, longingly, at it until my husband could get home so I could watch him eat it, and then with perked ears, ask how it tasted.
He honestly thought I was crazy, which, as we all know, is not new. And, as I suspected, he said it was delicious. Fresh, crunchy, with the perfect blend of spice and oil.
Thank you darling for being my taste tester. And for giving me NyQuil while I lay on the couch. And for the doing the dishes that were spewing out of the sink and for not punching me when I’ve whined for countless hours because I can’t stand being sick. You rock. I love you.
I think I’m still drunk from NyQuil.
Pan Seared Bruschetta
Yields 8 pieces
Prep time: 10 – 15 minutes
Cook time: 5 minutes
What You’ll Need:
- 8 pieces of french bread (whole wheat preferably)
- 1 tomato, finely chopped
- 1 large onion, chopped
- 1 garlic clove, finely chopped
- 1 basil leaf, chopped
- 2 tablespoons of olive oil
- 1/2 tablespoon crushed red pepper
- 1/2 teaspoon sea salt
- 1 cup of finely chopped mushrooms
- Fresh mozzarella
How to Make It:
- Heat one tablespoon of oil in a frying pan over medium high heat. Add onions, garlic and mushrooms and cook about 2 -3 minutes. Add tomatoes and cook until vegetables are soft, about 3 more minutes. Add spices, salt, pepper and basil and remove from heat. Stir until just mixed.
- In the same pan, heat the second tablespoon of oil over medium heat. Add the bread and cook until browned on each side, about 3 – 4 minutes. Remove from heat. Repeat until all the bread is toasted.
- Add topping to bread. Grate fresh mozzarella over the vegetable topping and enjoy!
Nutritional information per piece: 100 calories, 3 grams of fat, 15 grams of carbohydrates, 3 grams of protein and 1 gram of fiber.