CK's Caprese Salad

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CK's Caprese Salad

This is quite possibly the simplest thing in the world to make. I almost feel as if i'm cheating by posting it as a recipe. However-- I couldn't resist letting you in on what is possibly my favourite snack of all time. Enjoy:)

• 3-4 roma tomatoes
• 6 bocconcini mozzarella balls
• a handful of basil leaves
• balsamic reduction
• olive oil (just a drizzle)
• Salt & Pepper

Directions:

1. Slice roma tomatoes  
2. Tear basil leaves and place on top of each tomato slice
3. Slice bocconcini mozzarella balls and place slice on top of each tomato
4. Drizzle olive oil and balsamic reduction over the whole shebang and top with salt and pepper.

Roasted Garlic Hummus & Desert Chips

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Roasted Garlic Hummus & Desert Chips

This recipe is so tasty-- and super cheap to make! You'll wonder why you've been buying store-bought hummus and pita chips for so long.  

• 6 pitas
• 1/2 cup olive oil + 4 tablespoons
• coarse salt (to taste)
• 2 cans chickpeas
• 2 tablespoons tahini
• 1 lemon, juice of
• 1/4 cup warm water
• 2 heads of garlic

Directions:

Hummus:

1. Preheat the oven to 375 degrees F. 
2. Cut the tops off heads of garlic and coat in olive oil and salt & pepper. Wrap tightly in foil and bake for 1 hour (until cloves are caramel coloured)
3. After garlic has cooled, squeeze out cloves into food processor. Add rinsed and drained chickpeas, tahini, lemon juice, 4 tbsp olive oil and warm water to food processor as well and blend until smooth. If mixture seems too thick add more olive oil a little at a time. 

Desert Chips:

1. Preheat oven to broil (500 degrees F)
2. Peel pitas in half, and brush olive oil on the inner side of both pieces. Cut circle in half, and then cut each half circle into triangles.
3. Place on baking sheet and bake (watching closely) for 3-4 minutes until golden brown.
4. Remove from oven and promptly sprinkle with coarse salt.

Bruschetta on a Crostini

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Bruschetta on a Crostini

This Bruschetta is a great go to for a Tapas style dinner-- or what my family likes to call "A-little-bit-of-everything". It's also an impressive party hors d'oeuvre. On a Side Note: CK likes these with a thin slice of extra spicy salami placed under the tomato mixture-- it's quite tasty! 

• 7 roma tomatos
• 1 head of garlic
• 2 tablespoons fresh basil
• 1/4 cup balsamic vinegar
• 4 tablespoons olive oil
• Salt & Pepper (1/4 tsp ea.)
• 1 baguette
• 1/2 cup (1 stick) butter
• 1/2 cup unripened goat cheese

Directions:

1. Preheat the oven to 375 degrees F. 
2. Slice baguette into 1-2 inch slices. Butter both sides and lay on baking sheet.
3. Bake for approximately 10 minutes, then flip and bake for an additional 5 (Please note: Since my oven was made sometime during WWII, cooking times may differ. Be diligent about checking the bottom of the Crostini, and when its golden brown, flip.
4. In the meantime, cut roma tomatoes in half and remove pulp and core. Chop into 1/2" pieces and place in large bowl.
5. Mince garlic and chop basil and add to bowl with tomatoes.
6. Drizzle balsamic vinegar and olive oil into bowl and add freshly ground black pepper and salt
7. Mix well, spread goat cheese on crostini and top with tomato mixture- voila!