Valentine Chocolate Toffee Crackers

I can't believe Valentine's Day is this Saturday! This year is flying by already. If you're looking for a quick and easy treat to make for the ones you love, or to share with co-workers and friends, this recipe for Chocolate Toffee Crackers is perfect. I have shared this one before for Halloween and wanted to show you how versatile it is for any occasion, just by switching up the sprinkles. How cute are these heart and ball sprinkles I used for Valentine's Day?

I recently made a batch of these for the Super Bowl and the entire plate was consumed in under 20 minutes. They only take about 30 minutes to make and truly are like candy on crack.

Now that we've gotten the chocolate part of the holiday covered, let's talk love. My Mom and her friend Bonnie have been delivering Valentine cards to the elderly couples in the senior community by our old neighborhood, for the past 11 years. Last year was the first time I got to go with them and participate. It was so much fun to hear about all of the stories that have taken place over the years and to see how much this kind gesture of love means to the residents. I'm looking forward to joining them again this Saturday for the twelfth year running. I'll be sure to take pictures and update this post accordingly.

What fun Valentine's Day traditions do you have? Leave a comment below with your favorite Valentine candy and tell me your favorite way to celebrate. My favorite treat are my Mom's famous sugar cookies. I'm looking forward to breaking my meal plan to enjoy a few this weekend.  I'd love to hear your stories, memories and traditions. Here's wishing you lots of love and reasons to smile.  XOXO

Amazing Avocado Toast

Let me start out by saying that editing these photos without having a slice of avocado toast to munch on while I type, is the worst form of torture. My mouth is salivating at the memory of my breakfast yesterday, it was THAT good. We all know that avocado can be smashed on toast and it's a thing. Last year shots of "Avo-toast" were voted as the most annoying food picture on Instagram. So as to not beat a dead horse, I'll keep it simple. I want to share my favorite version of this delicious treat with you and hopefully you'll enjoy each buttery and crunchy bite as much as I do.

When I make this version at home, I like to use flavored olive oils. Lemon, jalapeño or garlic flavored oils add intense flavor packed in a small drizzle of oil. Play around with different cheese varieties as well; fresh mozzarella, asiago or crumbled gorgonzola are great options. Use any fresh herbs you have on hand. I just happen to love basil on this version the most.

Amazing Avocado Toast

Ingredients:

1 slice of whole grain bread, toasted
1/2 an avocado, mashed
4-5 Roma tomato slices
1 tablespoon olive oil
lemon juice
2-3 torn basil leaves
freshly cracked pepper
sea salt
Parmesan cheese

Directions:

Spread the avocado flesh evenly over the toast.
Top with tomato slices and basil.
Drizzle olive oil and lemon juice over the top.
Finish with pepper, salt and cheese to taste.

*Skip the cheese to make this recipe Vegan

Cranberry Salsa

I had a bag of cranberries left over from Thanksgiving that  needed to be used, or frozen and I started spinning the creative wheels in my head thinking of a new way to use them raw.  Using raw ingredients in this recipe preserves the most nutrition, making this dish a powerhouse of antioxidants and flavor. I also wanted to switch up the usual overly sugared version of cranberries you see in sauces and baked goods, adding a new element of heat and keeping the tartness from the berries.

The best part about Cranberry Salsa, is that it still works as an amazing condiment for meats or as a dip or spread. I can't wait to try it spooned over honey baked ham on Christmas Eve, or as a great twist on traditional salsa for my next Taco Tuesday meal. I bet it would also be great on fish, think of broiled teriyaki salmon with cranberry salsa spooned over the top, it's just so pretty!

This recipe was so simple to make, I might just whip up a few more batches to give as gifts to friends and family. Try it out and tell me any fun and creative ways you used this recipe in the comments below.

Cranberry Salsa

Ingredients:

1 12 oz. bag of cranberries
1 jalapeño, stem and seeds removed and cut into thirds
2 clementines, zested and juiced
1/2 red onion
1/2 bunch of cilantro
1 bunch of scallions, thinly sliced
1 tsp. freshly grated ginger
1 lime, juiced
1/2 tsp. sea salt
1-3 T. Stevia, to your desired sweetness

Directions:

In a food processor, combine the cilantro, jalapeño and red onion, pulsing until well minced. Add the cranberries, ginger, and stevia; continue pulsing until mixture is evenly minced, but still chunky for texture.

Scrape into a medium bowl. Add the chopped scallions, lime juice, clementine juice, zest and salt. Stir well to combine. Taste for flavor and adjust seasonings.



Serving suggestions:

Serve salsa with Late July Organic Sublime Tortilla Chips, or spoon over Neufchâtel cheese and serve with crackers for a festive holiday appetizer.

Parmesan Twists

Puff pastry is my favorite baking secret weapon. I keep a box in my freezer at all times for appetizer or dessert emergencies. This recipe is the best for a quick and easy savory treat. The ingredients are staples most of you will already have on hand and the presentation is fun and playful.

Whenever I go to the mall, I always have to stop by the Nordstrom E-bar for a coffee and a parmesan twist. The twists sit and stare at you while your coffee is being made, begging to be eaten. I cave just about every time and end up buying one, they're just too delicious! 

When I made a batch of tomato soup for dinner the other night (recipe coming), I really wanted some bread to dip in it. I started looking around the kitchen for some starchy goodness, but alas, none was to be found. That was until I opened the freezer and saw a box of puff pastry peeking through beneath the frozen pot stickers and my Nordstrom treat burst into my mind. I mulled it over in my head, thinking of the best way to get the most cheesy goodness into each bite and decided that there needed to be a middle layer of cheese, with more cheese on the outside and voilà! This recipe was born.

The twists made my soup even more delicious. I'll be using these as a Thanksgiving appetizer next week as well to go along with my Autumn Harvest Soup before the big meal. Mmmm I can't wait!

Parmesan Twists

Ingredients

1 egg

1 cup Italian cheese blend

1/2 cup grated parmesan 

1/2 tsp. garlic powder

1/2 tsp mustard powder

1/4 tsp garlic salt

1/8 tsp cayenne pepper

1 box of puff pastry, thawed

Directions

1.    Preheat the oven to 400°F. In a small bowl, whisk the egg and 1 Tbs. of water; set egg wash aside. Line two cookie sheets with parchment paper or aluminum foil and mist with cooking spray.

2.    In a mini prep bowl, combine parmesan, garlic powder, mustard powder, garlic salt, and cayenne; set aside.

3.    Open the *defrosted parchment, separate the two layers and set one aside. Carefully unfold and roll out one sheet of dough at a time to expand and stretch into a rectangle, about 16X12. Brush the inside of both halves with egg wash. Sprinkle one egg-washed half with the Italian cheese blend and lightly dust with half of the spice blend. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.

4.    With short side facing you, cut dough crosswise into 1/2 inch wide strips (approx. 24). Place strips, 1 inch apart, onto two baking sheets; twist the dough several times to create a spiral, press down and flatten the ends to adhere them to the sheet. This prevents the strips for untwisting while baking.

5.    Brush the strips with egg wash and sprinkle with remaining spice blend and grated parmesan.

6.    Bake until the cheese straws are puffed and golden brown, about 8 to 10 minutes. Remove and allow cooling for 5 minutes before carefully removing from the sheet with a spatula.

*If you've forgotten to pull your puff pastry from the freezer and need to defrost it quickly, I have a tip to help. Remove the dough from the packaging, place a slightly damp paper towel over the top and place in the microwave. Microwave the pastry for 30 second increments, checking after each to see how pliable the dough is. This usually works after two increments and the dough will be defrosted, yet still cold and slightly stiff in the middle. Do not overcook as the dough will stick together. Leave the dough out on the counter while you prep the slice blend to allow it to finish defrosting. I've tried this several times and have has great success on each occasion.

John Pettit's Blue Ribbon Pickles

I absolutely love pickles. The salty crunch you get from biting into a fermented cucumber spear is so satisfying. Dill pickles are so tasty in fact, that the flavor has been duplicated into chips, sunflower seeds and even vodka. As weird as dill pickle flavored vodka sounds, it does make a rather great marinade for chicken and works fabulously in a bloody mary.

Today is National Pickle Day, I wanted to use this foodie day to share a story about my best friend Sarah's dad, John Pettit. John or Mr. Pettit as I called him, passed away unexpectedly on New Year's Eve this year, which also happened to be his 30th wedding anniversary to the love of his life, Jeanie. John left us too soon. None of us were ready to have such a wonderful man take off on a new adventure. 

John & Jeanie at Sarah's wedding. Such proud parents.

Everyone who met John, instantly felt like his best friend. He just had that way with people. In high school, the minute I walked in their front door, I was greeted with a boisterous "Hey, Ames!" followed promptly by the biggest of bear hugs. You felt loved by John. He genuinely cared about everyone he came in contact with. There are too many stories to share and I'm afraid I'll end up with a book if I start, but I want to share a few memories I have and some of my favorite stories I've been told.



The first day I met Mr. Pettit was on a sunny Spring day, while heading to Sarah's house so she could run in for a quick outfit change out of her cheer uniform. After we had done our typical teenage ritual of asphyxiating ourselves with hairspray and perfume, we ran down her back steps to the barn behind their house that also served as a shop for John. He was a wood carver by trade, using a chainsaw and dremel tool to sculpt the most beautiful artwork (mostly animals) out of giant logs of wood. The first vision I saw of who I would later be introduced to as Mr. Pettit. was of a man without a shirt and a live chainsaw in the other. He was tearing apart a log like Leatherface in Texas Chainsaw Massacre, it was quite the sight to behold! As I took in the situation, I saw a shape of what I think was a bear emerging from the log as he worked. Once he noticed us, he put down the chainsaw and gave me an introduction and a firm handshake. Little did I know that I'd just met the man who would make such a big impression on my life. 

We enjoyed many great chats about life and how school was going after that, as well as my growing passion for food. John loved to cook and to this day, I have not been able to duplicate his BBQ'd chicken with the best smoky and tangy sauce around. He was the grill master, which came in handy as he also was an avid outdoorsman and hunter with quite a few prized hunting trophies mounted around their house. I also learned about John's sport when coming home late one night with Sarah and running smack into the face of a huge Indian wrapped in an elk skin that had glass eyes too realistic for words. I screamed bloody murder until I realized he was very dead and very frozen. I'm pretty sure this screaming lead to us getting a lecture as we both knew our curfew to be home was 11:30 on. the. dOt.  (Sorry Sarah, as least we were loved) This is how life in the Pettit household worked. I knew John cared about my well being as much as his daughters. he put gas in my car if I needed it, always had something for me to eat and tried to talk some sense into me about boys, even though I didn't always listen. I had many great nights spent watching a movie, hanging out in the hot tub gazebo out back, 4 wheeling around the neighborhood or sitting outside by a warm fire.

Now we get to the story of the pickles. In true John nature, one afternoon he decided that he'd like to can some cucumbers and make pickles. Well any old recipe wouldn't do. So what does John do? he goes to the grocery store, finds the cutest group of old ladies he can find and he asks them about pickles. He flirted with those sweet old ladies until they gave him their Blue Ribbon Special Recipe. He then promised to keep it a secret, and I tell you it was!

Sarah and I showing off our Blue Ribbon Specials. This was the first time either of us have ever made pickles, we nailed it!

This recipe was very coveted by john and he'd me madder than hell to know that I've shared it, above all things... on the internet! :) Actually I think he's rather happy today that Sarah and I got to make his pickles together and play with his Baby Lauren. I'll be teaching her, and her mother a thing or two about cooking and I'm still determined to figure out that BBQ chicken!

What better way to share it, than in his own words? John was notorious for leaving love notes, recipes and just pain old advice on any paper he could find. The pickle recipe was written on both sides of an envelope and I scanned it in to share with all of you:

After fermenting for two weeks, they are ready to eat.

This recipe is very easy, but if you have any questions, ask me in the comment section below. I'd be happy to help!

Here are a few of my favorite photos of John and his family:

Look at this proud papa. This is one of my favorite pictures, you can see the love he has for his baby girl in his eyes.

Sarah & Trevor's wedding at La Caille

Jeanie, John, Sarah, Baby Lauren and Sarah's niece Bailey. John called her Bugwug, they had an extra special bond.

Sarah and her cute husband Trevor with their baby daughter Lauren. I'm proud to be her Auntie Amelia and love her to pieces!

You can read more about John's life here. He was an amazing man and touched a lot of people. I'm grateful to have had the pleasure of knowing him, He is missed deeply by all and we will continue to think of him whenever we hear a Beatles song, spend time in nature, through random acts of kindness and of course, eating pickles. 

Lemon Zucchini Bread (gluten free/vegan)

I've recently started playing around with gluten free flours as a healthier alternative to the usual baked treats that I love. With the fall harvest coming to an end, I had a lot of zucchini left over. One can only eat so many "Zoodles" before that carb craving kicks in and something with more texture is required. Zucchini bread is always a great option for the piles of squash that seem to be endlessly growing larger and larger and larger from a fall garden, but I feel it is time for a new twist. That twist comes in the form of zesty and citrusy lemon with a sweet lemon glaze on top. The added benefit of being gluten free is just a bonus. Trust me when I tell you that you will not miss the wheat flour in this bread. I used my dad as a taste tester  and for a man who loves sweets and repels anything overly nutritious, he wasn't the wiser. In fact, he came back for thirds. This recipe is just that good!

 I found a great deal on a bag of gluten free blended flour at my local Costco. If you have a Costco nearby, I highly recommend you stock up on supplies to last through the long winter months and try your hand at some new and creative baking at home. Leave a message for me in the comments below and tell me what other gluten free baking items you enjoy.

• Lemon Zucchini Bread

• Ingredients:
• 
  
•  1 cup of grated zucchini (squeeze out the excess liquid in a paper towel, then fluff with a fork)
• 1 1/4 cup all purpose gluten-free flour blend
• 1/4 cup almond flour (substitute regular all-purpose gluten-free flour if you have a nut allergy)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
• 1/2 teaspoon fine sea salt
• 1 cup light brown sugar
• 1/3 cup canola oil (or other light oil)
• 2 extra large eggs*
• 1/4 cup almond or coconut milk 
• zest of one lemon
• 2 Tablespoons fresh lemon juice
• 1/2 tablespoon pure vanilla extract
• 
  
• Glaze Ingredients:

• 1 Cup powdered sugar
• 1 large lemon, zested and juiced
• 2-4 Tbs. milk (almond or coconut)
• Combine the above, starting with 2 Tbs. of almond milk until desired consistency of the glaze is met.
• 
  
• Directions:

1. Preheat the oven to 350°F. 
   Spray 2 medium sized loaf pans with cooking spray. (Make sure it's gluten free like canola or olive)
2. Mix the flours, baking powder, baking soda, xanthan gum, and salt in a medium bowl until blended. 
3. Add the brown sugar, canola oil, eggs, coconut milk, lemon juice and vanilla to your mixer.Mix until blended.
4. Add the dry ingredients to the mixer, a little at a time until combined and blended. 
5. Fold in the grated zucchini and mix just until combined.
6. Divide the batter evenly between the two pans.
7. Place in the center oven rack and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. It's best to slightly undercook, vs overcooking which will cause your loaf to have a very dry texture.
8. Remove from the oven, cool for 5 minutes and carefully turn out onto a cooling rack that has been placed over a cookie sheet.
9. Make the lemon glaze while the loaves cool.
10. Drizzle the glaze over the loaves after they are cool. The cookie sheet will catch any drips, making for easier clean up.
11. This bread will store for about 3-5 days. Serve and enjoy with additional glaze, or toast with butter.

• *This recipe can be made vegan by substituting the eggs with the following:
• 1Tbs. ground flax seeds + 3 Tbs. water = 1 egg

This method may change the density and texture of your bread, depending on the current environmental conditions in your kitchen.

• 
  

Croque Monsieur with a Smokey Mornay Sauce

Today is National Sandwich day and seeing as the inventor of the sandwich was an earl, a basic PB&J just wasn't going to cut it. I think the Earl of Sandwich would be proud of my decision to showcase the classic French Croque Monsieur, kicked up with a smoky and sweet twist for fall. The Croque Monsieur is a ham and cheese sandwich on steroids. It's taken to a whole new level with the addition of a Mornay sauce. A traditional Mornay is made by adding cheese, usually parmesan and gruyère to a classic Béchamel sauce. I'm not the biggest fan of gruyère and opted for using an applewood smoked white cheddar instead. This sauce gives the sandwich a cheesy, gooey goodness that oozes out with each delectable bite.

Since the cheddar was smoked with applewood, I also thought sliced apples would give a nice, sweet crunch and bring out the flavors of fall. Choose a firm and sweet variety with just a touch of tart. I chose the Honeycrisp variety. Granny Smith and Pink Ladies would also be great and hold up to the heat of the panini press.

If you are making several for a group, keep the cooked panini's on a cookie sheet lined with foil, in a warm oven set to 150°F.

I love making these sandwiches for a small dinner party or luncheon. It brings everyone into the kitchen to watch the fun presentation and the smell is out of this world. Serve with a balanced and lighter bodied red wine such as a Pinot Noir.

Croque Monsieur:

You will need:

1/2 loaf of thick cut sourdough bread
1/2 lb. ultra thin sliced, brown sugar glazed ham
3/4 cup dijon mustard
1 cup thinly grated smoked cheddar
1 cup finely grated parmesan
2 apples, cored and sliced into 1/4" slices
panini press
1/2 cube of melted butter
*Smoky Mornay Sauce

Assembly:

Heat the panini grill to medium-high heat.

Brush dijon mustard onto the inside of each slice of bread.

Reserve 1/2 a cup of each cheese variety for the mornay sauce below. Sprinkle a pinch of cheddar over each slice, on top of the mustard.

Top one side with apple slices, layer ham next, then drizzle with two teaspoonfuls of the Mornay sauce.

Fold the slices together and brush butter on the outside of the bread.

Place the sandwich, butter side down onto the grill. Butter the top and sprinkle with parmesan.

Carefully press down the top of the grill, making sure the sandwich presses down flat and doesn't slide.

Cook for about 5-7 minutes until pressed and toasted. Serve whole, or slice on the diagonal. You may serve with additional Mornay sauce for dipping, or with a side of butternut squash soup or salad.

*Smoky Mornay Sauce:

Ingredients:

3 Tbs. butter
3 Tbs. flour
2 cups milk
1/8 tsp. white pepper
1/8 tsp. salt
pinch of nutmeg
1/2 cup grated parmesan
1/2 cup smoked white cheddar or gruyere

Directions:

 Melt the butter over medium saucepan, over medium heat. Stir in the flour and cook for approx. two minutes, making a blonde roux. Slowly whisk in the milk, white pepper, salt and nutmeg. Cook stirring constantly for 5 minutes. Turn off the heat and whisk in the cheese, one handful at a time until cheese is melted and sauce is thickened and smooth. Use now, or cool and cover with plastic wrap and store in the fridge for several days.

Use the leftover sauce to top veggies or as a white sauce for pasta. Add a little Cajun chicken and broccoli for an amazing smoky alfredo.

Cucumber Tea Crackers

The longer I go in-between cheat meals, the more creative I become with my snacks. I guess you could call it "Inspiration through deprivation". So as you can imagine from how fancy these cute Cucumber Tea Crackers look, I am in a serious need of pizza or a frozen Snickers bar! Or Doritos or an asiago bagel... .. .

Ok enough with cravings... This appetizer came together for me while searching in the fridge for something a little salty and crunchy. The added garnish of chive acts like a pair of drop earrings to jazz these babies up for a dinner party or luncheon. But don't think they are for a special occasion only, they can just as easily be an afternoon snack at the office by simply dicing the toppings up and sprinkling over the hummus. Most of these items are usually in your fridge already. Once you get the crackers in your pantry, you are good to go! 

Did I mention they taste as good as they look?! The perfect blend of crisp, sweet, salty and creamy. Try some out for yourself!

Cucumber Tea Crackers

Ingredients:

1 package of Rosemary Rice Crackers

1 container of Roasted Garlic Hummus

1 medium cucumber

1 red bell pepper

Chives for garnish

Directions:

1. Clean and slice the cucumber into 1/2" slices. 

2. Scrape the hummus into a pastry bag with a large star tip on the end. 

3.Align the crackers onto your serving platter and top each with a cucumber slice.

4. Slice the bell pepper into thin strips, then halving the strips on the diagonal.

5. Slice chive strands into 1/3's for garnishment.

Assembly:

Pipe hummus into the center of each cucumber slice. You can use a spoon to apply, but piping will give better presentation.Top with two bell pepper slices in a standing X. Lay a slice of chive across the top as shown and serve.

*Gluten free and also vegan.

Candy Corn Pretzel Melts

Fall is such an amazing time of year! The leaves are changing, the air is cool and crisp, pumpkins are on a rampage to take over the world.. pumpkin spice... everything! Not that I'm complaining, I love the flavor of pumpkin spice and look forward each year to seeing all of the new creative ways it's incorporated into food. Pumpkin Spice Oreos are a game changer. 

As are Hershey's Pumpkin Spice Kisses, and I showcase them in today's recipe for Candy Corn Pretzel Melts. I got the idea to make these adorable candies for Halloween from Sallys Baking Addiction on Pinterest and decided to play around with a few seasonal flavors and colors of candy corn and chocolate.

I used three flavors of candy corn; S'mores, Caramel Apple and Pumpkin Spice. I also used two flavors of Hershey's kisses; Hugs and Pumpkin Spice. Mix and match to your liking. As for the pretzels, I used butter pretzel snaps for their flavor and the square shape works as a perfect platform to place the chocolate kisses snuggly in the middle.

This little man is my nephew McCoy. He sat and tugged at my leg the entire time I made these candies and waited for his turn to taste them. With a face this cute, how could I resist?

After all the photos were taken, I had had my fill of chocolate for the day and let this cutie go to town! I'm sure my sister was thrilled to take home a baby who was just given a sugar rush before bed, but that's what aunts are for! :) McCoy approves and recommends you try these ones out on your little ones at home. Enjoy!


Candy Corn Pretzel Melts

Ingredients:

Candy corn
Pretzel squares or circles
Hershey's Kisses or Hugs

Directions:

1.Preheat oven to 250°

2.Line a cookie sheet with a silicone baking mat or parchment paper.

3.Place pretzels on the sheet in a uniform grid, taking care to leave room between to ensure they don't touch and melt together.

4. Unwrap the Kisses and center on each square. Place in the oven for 4-5 minutes, until the tips of the kisses curl and the chocolate is softened. Don't over melt as the chocolate will spread out too far on the pretzel and run down the sides when you place the candy corn on top.

5. Open the candy corn packages and place on the counter or in a bowl for easy access. You'll need to move quickly once the chocolate is melted.

6.Remove the melts from the oven, carefully push each candy corn into the center of each kiss as shown. 

7.Place the sheet pan in the refrigerator for 10 minutes to cool and set the chocolate. Remove from the fridge, they are ready to eat!

Play with multiple flavor combinations. This recipe works for a variety of candies and holidays. I'm going to whip up a batch for Christmas with mint and peppermint Kisses and the Christmas M&M's. This would also be a fun after dinner snack for Thanksgiving.

Roasted Cherry Tomato Bruschetta with Pesto Ricotta

Bruschetta is one of my favorite ways to showcase the bounty of summer tomatoes that are now ripe on the vine, just waiting to be devoured. This traditional Italian antipasto can be served in so many mouthwatering ways. Bruschetta originates from the ancient Roman olive growers. They would toast slices of bread to bring to the local press and sample their fresh pressed batch of oil in the winter. This is the simplicity of Bruschetta as the word comes from the Italian verb "brusciare" meaning to burn, sear or toast. What goes on top of this charred piece of heaven after that point is endless, but tomatoes are not always the staple topping. I've had a variety of toppings myself ranging from all kinds of meats, cheeses and vegetables to fruit toppings as a wonderful grilled dessert.  

Today's version is a concoction I created from a remaining batch of ricotta I had on hand and the need to showcase these beautiful heirloom cherry tomatoes I picked up from the farmer's market. They smelled so good, I barely had the will to photograph them before consuming several slices. The taste was just as amazing and worth the wait.



Ingredients:

1 baguette of crusty artisan bread sliced into 1/2" slices

2 containers of cherry tomatoes 

1 C. Extra virgin olive oil

1/2 C. chopped garlic 

1 C. pesto 

1 container of part skim ricotta 

Shredded Parmesan cheese for garnish
Fresh basil chiffonade

Balsamic glaze
Salt & pepper to taste

Directions:

Preheat oven to 425 degrees.
Halve the cherry tomatoes and place on a foil lined cookie sheet. Drizzle with olive oil and sprinkle the chopped garlic evenly over the top. Give the tomatoes a few stirs to evenly coat and season with salt and pepper. Place the tomatoes on the middle rack in the oven. Roast for 5 minutes, stir and repeat for an additional 5-10 minutes until the skin just starts to blister. Don't overcook, as the tomatoes will break down too much and not hold their shape. Remove tomatoes from the oven to a medium bowl, including the residual oil and set aside.

Preheat the grill (or grill pan) to medium heat.
Dip a basting brush into the tomato to soak up residual oil and baste both sides of each slice of bread. Place the oiled bread on the grill, toasting both sides until you have strong grill marks. Line the toasted slices back onto the cookie sheet and set aside.

Mix the pesto and ricotta together in a small bowl. Spread the mixture onto the toasted bread, spoon the tomato mixture onto each slice and garnish with basil chiffonade and parmesan. Drizzle with balsamic glaze right before serving.

I hope you had the pleasure of growing your own tomatoes this year, but if you are currently a loft dweller like me, run to your farmer's market this weekend and enjoy a batch of summer harvest before the season ends!

Note: Any leftover tomatoes make a great Pasta al pomodoro for a Meatless Monday dinner option.

Enjoy!

Xoxo,
Amelia