Bruschetta

Ingredients

  • 4-5 fresh ripe tomatoes, chopped and drained
  • 1 clove garlic
  • 1/2 cup fresh basil, thinly sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • Italian bread and balsamic vinegar to serve
bruschetta on toast

Instructions

Nothing says summer like fresh bruschetta with garlicky crusty bread! This recipe has endless variations and can be tweaked to your liking, but the basics are all here.

To enjoy bruschetta at its best, make sure that your tomatoes are nice and ripe. After chopping tomatoes, drain as much excess liquid as possible.

Place chopped tomatoes in a medium bowl with thinly sliced basil and salt and tablespoon of olive oil. Stir and set aside to marinate.

While tomatoes are marinating, slice your loaf of bread. If possible, use a loaf a rustic Italian bread. Cut the clove of garlic in half lengthwise and rub your slices of bread with it before toasting. You can brush the bread lightly with olive oil or butter to ensure a nice golden color when you toast it. Once bread has been toasted, top with tomato mixture. Add a drizzle of balsamic vinegar before serving.

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Watermelon, Feta & Basil Salad

Ingredients

  • 1 small seedless watermelon (or 1/4 of a large one)
  • 1/2 of a red onion, thinly sliced
  • 16 leaves fresh basil
  • 1/4 cup (2 ounces) crumbled Feta
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
cut watermelon, with crumbled feta and chopped basil
"Watermelon with Feta and Basil" by Tom Ipri is licensed under CC BY-NC 2.0

Instructions

Cut the watermelon in half. Using a large spoon, scoop out bite-size pieces of the watermelon and add to a large bowl or platter (you should get about 8 cups).

Slice the onion into thin half moons and scatter over the watermelon. Then scatter the basil leaves over the top.

Crumble the Feta over the salad. Drizzle with the oil and lime juice and sprinkle with the salt and pepper (about 6 turns on pepper mill).

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