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Goat Cheese & Mint Bruschetta: the best thing to happen to bread since it was sliced

July 14, 2010 Leave a comment

A delicious, easy summer bruschetta.

Hey there Cocktail Fodder readers! I went to my favorite East Village café, Paradiso, the other day for an iced coffee and ended up having bruschetta with goat cheese, caramelized onions and a side of olives. (I’m admittedly forgetting some of the other key ingredients but this should give you an idea of the goodness.) Once finished, I decided that I should post a recipe for both the bruschetta-lover and bruschetta uninitiated. Now, I’ve had bruschetta before in the past, but never really thought much of it until my recent encounter at Paradiso. I cannot think of a better light and flavorful dish to whip up this summer to impress your own taste buds as well as the others in your presence. Great as a summer appetizer, everyone should have a quick bruschetta recipe up their sleeve. (Kudos to Marisa and epicurious.com!) What’s that you say? You don’t have one? Well then, you’re in luck today!

How does crispy bruschetta with goat cheese, tomatoes and mint sound? Hopefully as good as it does to me.

**SIDE NOTE: Goat cheese is the perfect pairing with a rosé wine — I implore you to get a little goat cheese on your next grocery trip and stop by your local wine shop for a nice, dry rosé.**

Anyway, back to the recipe:

Ingredients:

12 1/2-inch-thick slices of Italian or French bread (Preferably, from about a 3-inch-diameter loaf.)

3 tablespoons extra-virgin olive oil

1 large garlic clove, halved

6 plum tomatoes, seeded, chopped

1 teaspoon fresh lemon juice

4 ounces soft fresh goat cheese

3 tablespoons chopped fresh mint

Directions:

Preheat your oven to 325 degrees. Find a baking sheet and put the bread slices on it. Use a brush and spread olive oil on both sides of the bread slices. Bake the bread until they reach a golden hue; about 6 minutes on both sides. Remove the bread and rub the halved garlics on them. Take the plum tomatoes and fresh lemon juice and combine them in a medium-sized bowl; season with salt and pepper to taste. Up the temperature of the oven to 350 degrees. Spread the goat cheese over the toast and place the tomatoes on top, dividing equally between slices. Bake the bruschetta for another 8 minutes. Once done, place on a serving platter and garnish with the fresh mint.

Et voilá!

Quick hit wine recommendations: French Rosé, New Zealand Sauvignon Blanc and any Chenin Blanc.

A Feel for Cocktail Fodder

June 18, 2010 3 comments

A martini glass. Accentuate it with your mind.

Here at Cocktail Fodder, we debated whether to jump right into substantive material or to present our new readers with a inaugural entry that gives them a feel for what we’re trying to do with our nascent blog. As you can probably tell from the title of these ramblings, we chose the latter route.

Chances are, you don’t talk about only one subject with your coworkers, friends and family but rather span a vast array of nuggets of knowledge you collect reading, conversing with others, traveling, surfing the web,watching TV, etc. Keeping that in mind, everyday of the week Cocktail Fodder will be centered around a new theme….

Mondays:  “International Intrigue” – We’ll try to present you with the hottest headlines, or most unique, in the international infosphere. One week may look at the drug trade in West Africa and the next might delve into the British election system. We’ll try to stay varied and constantly viable.

Tuesdays: “Domestic Diary” – Tuesdays will bring you the must read stories of the past week’s domestic politics. From Tea Party rallies to unbalanced budgets to the upcoming November elections, the Domestic Diary will look towards Washington with a critical and, hopefully, vigilant eye.

Wednesdays: “20 Somethings Eating Well” – The vast majority of twenty somethings, including your own Cocktail Fodder authors, live on a budget. A budget that doesn’t often include the culinary accutrements that they would like to treat themselves to. On Wednesdays, we’ll try to bring to light new culinary trends, off-the-beaten path wines and budget recipes to eat like the culinary expert you are at heart.

Thursdays: “Not Your Average Sports” – The word shmorgishborg does not begin to describe the litany of sports blogs at the disposal of the average net-surfer; specifically the average American internet user. On Thursdays, we’re going to try to feature a new take on the weeks news stories in the American and international sports scenes. Be forewarned though, we are soccer fans, enthusiasts if you will, and we will invariably bring the joy of the beautiful game to you.

Fridays: “Week In Review” – This is not a unique idea, we’ll freely admit that. But everyone needs a trusty and compelling week in review to get their intellectual juices flowing before well deserved weekend laziness. We’ll try to give you that in an idiosyncratic manner that will leave you wanting more Cocktail Fodder.

So that’s it. That’s what we’re starting with. It could change, but this is our raison d’etre. We hope you enjoy the reading and come back for more. We also want to hear from you. Comment, email us at cocktailfoddertalkback@gmail.com or tweet us. Let us know what we’re doing wrong or what we should try. No suggestion or comment is a bad one.

We start daily blogging on June 21st. Get ready.