Greek Bruschetta Recipe, & Penne Pasta Recipe
I dedicate this Friday Menu to all the vegetarians out there. 🙂
Greek Bruschetta Recipe (Appetizer)
- sourdough or ciabatta rolls- ( I used 8 open ciabatta rolls)
- 1 tablespoon of the gaea olive tapenade
- a bunch of fresh basil
- a bunch of fresh mint
- 1/2 cup of sundried tomatoes 0r fresh tomatoes
- 2 cloves of garlic
- 3 tsp of Gaea extra virgin olive oil
- sea salt & pepper
- * Parmesan cheese for the topping
- In a blender, blend mint, basil, tomatoes, garlic, and place on blend. Mix thoroughly.
- While blending, get a baking sheet, and cut the rolls in half, and place a sprinkle of olive oil on each roll.
- Then place your bread in the oven on 475 or broil. Just make sure to watch your oven if it is placed on broil.
- Next, get a medium bowl and mix the olive tapenade and the rest of your ingredients from the blender, and mix.
- Make sure to brown the rolls for about 10-15 minutes.
- Remove the rolls and add the olive tapenade and tomato mix onto the bread.
- Spread the mix evenly and sprinkle a bit of parmesan cheese and cracked pepper to the top.
Penne Pasta With Lemon & Toasted Pecans Recipe (Main)
- 1 cup of pecans
- 1/2 cup of freshly grated parmesan cheese
- 1/4 cup of extra virgin olive oil
- 1/4 cup of lemon juice
- 3 tsp of grated lemon zest
- 1 clove of garlic- minced
- 1 pound of penne pasta/ or spaghetti
- 1/4 cup of parsley- chopped
- salt & pepper for taste
1. Preheat the oven to 350 degrees or 180 Celsius.
2. Toast the pecans on a baking sheet for about 10 minutes. Cool and coarsely chop the pecans.
3. Cook the pasta according to the package directions.
4. Drain the pasta and add pasta to cheese mixture.
5. Toss to combine all ingredients.
6. Stir in the parsley, pecans, and seasoning.
*I saved the best recipe for last! How about a chocolate mousse recipe ready in minutes.
Chocolate Mousse Recipe (Dessert)
- 300 grams of dark chocolate- roughly chopped
- 3 eggs
- 1/4 cup of sugar
- 1 tablespoon of good cocoa powder- I use Ghiradelli
- 1 1/4 cup of whipping cream
- Place chocolate in a heat proof bowl over a pot of simmering water.
- Stir the chocolate until melted.
- Remove the bowl from the heat and let cool.
- Place the eggs and sugar in a large mixing bowl, and whisk for about 5 minutes.
- Whisk until mixture has doubled in volume.
- Fold in the cooled chocolate, and add cocoa powder, and combine.
- Next, in a separate bowl, and whip cream. Do not over mix.
- Fold the cream into the chocolate.
- Spoon the mixture into 6 serving glasses.
- Chill in refrigerator for at least 1 hour and half.
- When ready to serve, top it off with fresh whipped cream and chocolate shavings.
Krystina, OH my gosh. I am now having dinner at your house every Friday. I can’t decide which dish that I want to eat the most! I will definitely give your ciabatta a try ASAP – the sundried tomatoes and fresh herbs sound so bright, flavorful and inviting. Thank you for sharing. I am feeling ravenous now – all your fault! 😉 Also, fantastic photos and plating! Warmly, Shanna P.S. I pinned all of the recipes immediately for future reference. Scrumptious!
You can have dinner here anytime!! More the merrier. 🙂 What are your weekend plans with the family? Any cool recipes you are cooking up?? 🙂
Thank you on the comments of the plating. I do try my best, and I always want to make the best plates. 🙂 I remember my chef in pastry school said, you really love plating, I can tell. It’s an art to plate. 🙂
We have been roasting quite a bit this weekend – especially squash. I am thinking of making truffles soon. Abba goes on call today, so it was a short weekend!
Yes, we eat with our eyes – I need to focus more on developing good plating skills – I can learn from you!
Have a great day.
Ohhh I love roasting. I actually just roasted some butternut squash. Ohh truffles sound soo good and yummy right now.
Have a great day as well.
Krystina – Oh, you are so right – roasting brings out the best flavors and textures – and is ideal a novice cook to a skilled chef. Your squash sounds divine – I can taste it! Take care – Shanna
Thanks Shanna. Honestly the past few days I have been cooking with butternut squash and seeing what other recipes I can come up with. 🙂
I have an acorn and spaghetti squash on the counter and am looking for inspiration! I will keep my eye on your blog.
Ohhh, Okay. I will find more recipes for you. I am thinking chocolate & butternut squash recipes? Sounds crazy right, but good. 🙂
I think that a cake with a butternut squash purée, cocoa and lots of dark chocolate would be sooo decadent. xx Shanna
Yes, I really think that those ingredients will pair great together. 🙂 I still need to post the nutella jelly roll cake today. Maybe Friday Menu dessert? 🙂
Oh me. Oh my. Please stop making me so hungry! Yes, Friday, yes please.
Haaahaha!! Glad you enjoyed. Happy weekend to you and your family Shanna. 🙂
Just so you know when I’m rich I will be hiring you as my personal chef!
Ahaha!! Thats a deal koukla mou!! 🙂
Lol, I will fly over anytime. 🙂