Melissa’a birthday, time for another party! I wanted to make her something special for dinner that would be delicious, but not rediculously fattening at the same time. I don’t know why I think a special dinner should be loaded with fat. I feel like I need to sneak the good-for-you stuff in. Fat does not equal love.
I decided on the vegetable bruschetta to start. I did have a nice spread of Cowgirl Creamery cheeses too, thanks Chik. For dinner we had filet mignon topped with a sliver of an insanely delicious blue cheese, and served with a reduced demi-glace (I added a touch of flour to thicken). I served that with a cauliflower and potato puree. The vegetables for the bruschetta doubled as a side dish for our dinner. You’ll have to check out my next post for dessert.
Grilled Vegetable Bruschetta
- Fennel Bulb
- Red, Yellow and Orange Bell Peppers
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
- Basil, chiffonade
Grill any combination of vegetables seasoned with salt, and pepper, drizzle with olive oil. Let the grilled vegetables cool, chop to fine dice. Toss with a little more olive oil, balsamic vinegar, salt and pepper to taste. Add the basil. Sometimes I add a little crumbled goat cheese or a snow flurry of parmesan cheese on top. Warm up the baguette and slice.
Here she is! Happy birthday Melissa!
Sooo…..I’ve got a pizza stone for the grill that I haven’t used in a while. It’s just waiting for a new home. Who wants it?