{"id":11859,"date":"2012-08-09T15:36:12","date_gmt":"2012-08-09T20:36:12","guid":{"rendered":"http:\/\/the2seasons.com\/?p=11859"},"modified":"2012-08-10T07:30:57","modified_gmt":"2012-08-10T12:30:57","slug":"bruschetta-recipe","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=11859","title":{"rendered":"Bruschetta Recipe"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/the2seasons.com\/2012\/08\/09\/bruschetta-recipe\/img_2916\/\" rel=\"attachment wp-att-11861\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-11861\" src=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2916-1024x730.jpg\" alt=\"\" width=\"614\" height=\"438\" srcset=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2916-1024x730.jpg 1024w, http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2916-430x306.jpg 430w\" sizes=\"(max-width: 614px) 100vw, 614px\" \/><\/a><\/p>\n<h3 style=\"text-align: center;\"><\/h3>\n<h3 style=\"text-align: center;\">Whoops! \u00a0I&#8217;ve been doing a million things today and just realized that I haven&#8217;t written up the blog yet. \u00a0This weekly recipe feature is a no brainer with the over abundance of fresh tomatoes right now. \u00a0I couldn&#8217;t resist putting together one of my favorite summer treats and sharing the recipes with you. \u00a0Enjoy this bruschetta. \u00a0By the way, it goes great with a nice glass of Pinot Grigio. \u00a0(You can thank me later).<\/h3>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/the2seasons.com\/2012\/08\/09\/bruschetta-recipe\/img_2910\/\" rel=\"attachment wp-att-11860\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-11860\" src=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2910-1024x681.jpg\" alt=\"\" width=\"614\" height=\"409\" srcset=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2910-1024x681.jpg 1024w, http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2910-430x286.jpg 430w\" sizes=\"(max-width: 614px) 100vw, 614px\" \/><\/a><\/p>\n<h3 style=\"text-align: center;\">First, I made French bread using this recipe from <a href=\"http:\/\/allrecipes.com\/\">www.allrecipes.com<\/a><\/h3>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><\/h3>\n<p>&nbsp;<\/p>\n<h3><\/h3>\n<h3><span style=\"text-decoration: underline;\"><em><strong>FRENCH BREAD<\/strong><\/em><\/span><\/h3>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div>\n<ul>\n<li>\n<h3>6 cups all-purpose flour<\/h3>\n<\/li>\n<li>\n<h3>2 1\/2 (.25 ounce) packages active dry yeast<\/h3>\n<\/li>\n<li>\n<h3>1 1\/2 teaspoons salt<\/h3>\n<\/li>\n<li>\n<h3>2 cups warm water (110 degrees F\/45 degrees C)<\/h3>\n<\/li>\n<li>\n<h3>1 tablespoon cornmeal<\/h3>\n<\/li>\n<li>\n<h3>1 egg\u00a0white<\/h3>\n<\/li>\n<li>\n<h3>1 tablespoon water<\/h3>\n<\/li>\n<\/ul>\n<\/div>\n<div>\n<h3>Directions<\/h3>\n<ol>\n<li>\n<h3>In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.<\/h3>\n<\/li>\n<li>\n<h3>On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.<\/h3>\n<\/li>\n<li>\n<h3>Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.<\/h3>\n<\/li>\n<li>\n<h3>Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.<\/h3>\n<\/li>\n<li>\n<h3>With a very sharp knife, make 3 or 4 diagonal cuts about 1\/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.<\/h3>\n<\/li>\n<\/ol>\n<div style=\"text-align: center;\"><a href=\"http:\/\/the2seasons.com\/2012\/08\/09\/bruschetta-recipe\/img_2920\/\" rel=\"attachment wp-att-11862\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-large wp-image-11862\" src=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2920-1024x681.jpg\" alt=\"\" width=\"614\" height=\"409\" srcset=\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2920-1024x681.jpg 1024w, http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/08\/IMG_2920-430x286.jpg 430w\" sizes=\"(max-width: 614px) 100vw, 614px\" \/><\/a><\/div>\n<\/div>\n<h3 style=\"text-align: center;\"><\/h3>\n<h3 style=\"text-align: center;\"><\/h3>\n<h3 style=\"text-align: center;\">When the bread had baked, I sliced it, brushed the tops with olive oil, and toasted it in a 350 degree oven for about 10 minutes. \u00a0(And by the way, you can buy a baguette at the store, and it will be just as tasty). \u00a0I topped the warm bread with the tomato mixture I made using this recipe, also from www.allrecipes.com<\/h3>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h3><\/h3>\n<h3><span style=\"text-decoration: underline;\"><em><strong>BRUSHETTA<\/strong><\/em><\/span><\/h3>\n<p>&nbsp;<\/p>\n<div>\n<h3>Ingredients<\/h3>\n<ul>\n<li>\n<h3>8 roma (plum) tomatoes, diced<\/h3>\n<\/li>\n<li>\n<h3>1\/3 cup chopped fresh basil<\/h3>\n<\/li>\n<li>\n<h3>1\/4 cup shredded Parmesan cheese<\/h3>\n<\/li>\n<li>\n<h3>2 cloves garlic,\u00a0minced<\/h3>\n<\/li>\n<li>\n<h3>1 tablespoon balsamic vinegar<\/h3>\n<\/li>\n<li>\n<h3>1 teaspoon olive oil<\/h3>\n<\/li>\n<li>\n<h3>1\/4 teaspoon kosher salt<\/h3>\n<\/li>\n<li>\n<h3>1\/4 teaspoon freshly ground black pepper<\/h3>\n<\/li>\n<li>\n<h3>1 loaf French bread, toasted and sliced<\/h3>\n<\/li>\n<\/ul>\n<\/div>\n<h3>Directions<\/h3>\n<h3>In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.<\/h3>\n<h3 style=\"text-align: center;\">*****<\/h3>\n<h3>Take care and have a great week-end. \u00a0Jordan will be back next week to share her latest projects. \u00a0She has been away on a business trip this week. \u00a0Also, we&#8217;re still looking for five guest bloggers for September.<\/h3>\n<p><a href=\"https:\/\/www.facebook.com\/pages\/The-2-Seasons\/233957543322072\">Click here to like The 2 Seasons on Facebook.<\/a><\/p>\n<p>Linking to\u00a0<img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/lh4.googleusercontent.com\/_iNH7eCND5Ws\/Tc8XoueKGbI\/AAAAAAAABcY\/fqBoWiT-yfQ\/button%202.psd.jpg\" alt=\"\" width=\"175\" height=\"175\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whoops! \u00a0I&#8217;ve been doing a million things today and just realized that I haven&#8217;t written up the blog yet. \u00a0This weekly recipe feature is a no brainer with the over abundance of fresh tomatoes right now. \u00a0I couldn&#8217;t resist putting together one of my favorite summer treats and sharing the recipes with you. \u00a0Enjoy this [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/11859"}],"collection":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11859"}],"version-history":[{"count":24,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/11859\/revisions"}],"predecessor-version":[{"id":11886,"href":"http:\/\/the2seasons.com\/index.php?rest_route=\/wp\/v2\/posts\/11859\/revisions\/11886"}],"wp:attachment":[{"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11859"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/the2seasons.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}