I hope you had a fun-filled weekend. I’m imagining that you started off with a long brunch, followed by a bicycle ride, then happy hour, and dinner, and maybe more cocktails. That’s how your Saturday went, right? No laundry, or homework?
I worked all weekend, like I did last weekend, and the weekend before. My cookbook manuscript is due at the end of the month, and I’m so pleased with how it’s shaping up. Not to mention, I can’t wait to get my life back!
It has been heartening to receive cookbooks from friends in the mail. Those cookbooks give me hope that there is life on the other side. Dana of Minimalist Baker sent me a copy of her new cookbook, Everyday Cooking , which will be officially released tomorrow! The book offers 101 vegan (and mostly gluten-free) recipes, and every page shines with Dana’s vibrant photography and creative recipes.
Dana and her husband, John, used to live in Kansas City, and I miss our brunches and dinners at their place. They came to town last summer, so we met for a long lunch and I asked a million questions about their book. They originally planned to self-publish the book, which is a massive undertaking—in addition to writing and photographing the book, they hired a designer and editor, and made plans for printing, distribution and marketing.
After pre-orders started rolling in and readers from around the world clamored for copies, they ultimately decide to accept a publishing deal that will help get the book to readers everywhere. It’s so neat to hold a copy of their cookbook in my hands and know that it is entirely their creation! Bravo, friends!
Dana’s Greek bruschetta recipe called my name, and I just had to share it with you all. It features garlic-rubbed toasts topped with juicy cherry tomatoes, fresh basil, balsamic vinegar and olive oil. Greek flavors make an appearance in Kalamata olives (which are optional, for the olive haters out there) and some dried oregano. It’s a delicious, simple appetizer that would be perfect with wine! I hope you’ll make these for your next happy hour at home.
Author: Cookie and Kate
Recipe type: Appetizer
Serves: 6 servings
Recipe minimally adapted, with permission, from Everyday Cooking by Dana Shultz.
Make it gluten free: I think you could serve the tomato topping with sturdy gluten-free crackers.
Change it up: Skip the olives and the oregano for more traditional tomato bruschetta flavor.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!
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Source: Cookie and Kate