Subject: Tomato and Basil Crostini
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:47:19 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Patricia Roberts tells me she heard this food funny from the
Pastor of her church:
A good religious family inherited a beautiful parrot. Every time the
parrot opens its beak, out comes a string of four letter words. The
man tells the parrot, " The next time you swear, I am going to put you
in the freezer !" Sure enough, the parrot opens its beak, and out
they come. The man snatches the parrot from its perch and puts it in
the freezer. Fifteen minutes later, the man takes the parrot out of
the freezer. The parrot is fine, a little frosted on the feathers.
He stands the parrot back on its perch.
"Well," the man says, "What do you have to say?"
"Just one question; what did the chicken do?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Since I know my American readers are recovering from their
Thanksgiving day overindulgence, I though this would be a good time
for a "Light and Easy" menu.
This is an elegant little appetizer that is right at home any time
finger-food is called for.
Tomato and Basil Crostini
4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove of garlic, peeled
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) chopped fresh basil
Zest of 1 lemon
Salt and freshly ground pepper to taste
Allow the tomatoes to drain in a colander for 30 minutes. Toast the
slices of bread and rub each with garlic. Combine the tomatoes with
the remaining ingredients in a small bowl and divide between the
slices of toast. Serve immediately. Serves 4 to 6.
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