bruchetta

Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove 
optional- fresh mozzarella cheese

Preheat oven to 400 degrees. 

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.  Add basil and gently toss to distribute.  Give it a taste and add additional salt and pepper if necessary.  Cover and chill.  

Slice baguette into half inch slices and place on a baking sheet.   Drizzle or brush some olive oil on top.  Place in oven for 8-10 minutes until just lightly toasted.  Remove pan from oven.  Slice garlic clove in half and rub cut side down on each piece of bread.  Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

pumpkin pecan loaf

Ingredients

• No-Stick cooking spray
• 1/2 cup light olive oil*
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup solid pack canned pumpkin
• 1/3 cup milk
• 1 1/2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 cup chopped pecans
• 
  TOPPING
• 1/2 cup chopped pecans
• 1/4 cup firmly packed brown sugar
• 2 tbsps. light olive oil

Directions

• Heat oven to 350°F. Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray.
• Stir olive oil and sugar together with spoon. Stir in eggs until blended. Add pumpkin and milk. Combine flour, baking soda, salt, cinnamon and ginger. Add to pumpkin mixture, stirring until well combined. Stir in 1/2 cup pecans.
• Pour batter into prepared pan. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. 

Prep: 10 min

Cook: 60 min + 10 min cooling

Servings: 12

* I use pinto bean puree as a healthier alternative to the oil

Recipe Courtesy of Crisco

banana nut muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 350 degrees F and lightly butter 2 muffin tins

2. In  a large bowl, combine the flour, baking soda, and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

4. With an electric mixer fitted with a wire wisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.

5. Add the melted butter, eggs and vanilla and beat well, scraping down the sides of the bowl once or twice.

6. Mix in the dry ingredients just until incorporated.

7. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins and fill them about halfway. Give them a tap on the counter to get any bubbles out.

8. Bake until a toothpick stuck in the  muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


Prep: 10 min
Cook: 20 min
Servings: 12 (large muffins) or 24 (small)

* Recipe Courtesy of Tyler Florence

amazing banana nut bread

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup butter or margarine
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups mashed overripe bananas
• 4 eggs, beaten (room temperature)
• 1 cup chopped walnuts
• 
  
• 1. Preheat the oven to 325 degrees F. Grease and flour two 9x5 inch loaf pans.
• 
  
• 2. Sift the flour, salt, baking soda and baking powder into a large bowl. In a separate bowl, mix together the butter and sugar until smooth. Add the vanilla and cinnamon and mix. Stir in the bananas, eggs, and walnuts until well blended. Pour the dry mixture into the wet ingredients, and stir just until blended. Divide the batter evenly between the two loaf pans.
• 
  
• 3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

prep: 20 min

cook: 1 Hr 10 Min

servings: 24 (Yield 2- 9x5 inch loaves)