It was my turn again to host book club and as always, I went straight to TJ.
Sadly, I forgot to take a picture of my cheesy Naan, but I'll at least add the recipe below.
In addition to Naan, I made bruschetta, black bean salsa, and brownies. Then, I bought fruit and dark chocolate sea salt candies.
Cheesy Naan:
- frozen Naan
- mozzarella cheese
- Italian Seasoning
1. put Naan on cookie sheet.
2. brush on olive oil.
3. add cheese, salt, Italian Seasoning
4. cook at 350 for 10-15 minutes, then at 400 for another 5-7.
Black Bean Salsa:
MIX in a small bowl:
1/3 cup sugar
1/3 cup cider vinegar
1/3 cup extra virgin olive oil
IN SEPARATE BOWL, MIX:
1 can black beans (rinsed & drained)
1 can shoepeg white corn (rinsed & drained)
1 bunch green onions (chopped)
Cilantro (to taste)
Combine ingredients and mix well. Add 4
oz. crumbled feta and ground pepper to taste. Serve with chips. (Full disclosure - my chips were not from TJ!)
*Tip: do not mix together more than 30 minutes before serving. It gets too sweet if it sits out or in the frig for too long.
Bruschetta:
- For the tomatoes:
- 2 pounds of roma tomatoes (or any good, ripe tomato)
- 2 cloves of garlic, very finely minced
- 5 basil leaves (plus more for garnish), rolled up and
sliced into thin strips
- 2 teaspoons balsamic vinegar
- Salt and pepper
- For the bread:
- ½ loaf of wheat french bread (about 7-10 slices)
- Softened butter for spreading onto the bread
- 1 clove of garlic
- Preheat your oven to 350 degrees
- Quarter your tomatoes, and pull out all the seeds and
"pulp" out of the middle with your fingers and discard so you
are just left with the meat of the tomato
- Chop the tomatoes up into small, bite size pieces
- Transfer your tomatoes into a medium bowl and add in
your garlic, basil, balsamic vinegar, and salt and pepper to taste
- Store in the fridge until the bread is ready
- Slice your loaf of wheat french bread into about 1½
inch slices (ish)
- Spread softened butter onto both sides, place the bread
on a baking sheet, and place in your preheated oven for 10 minutes
- Remove the bread from the oven, flip all of the slices
over, and bake for another 5 minutes, or until golden brown on both sides
- Slice the tip off of one garlic clove so you have a
flat surface
- Rub the garlic clove across the top of each toasted
bread slice
- Spoon the tomato mixture onto the bread, top with a
little more basil, and serve.
