Radish, tomato and red onion “bruschetta”
Click here for a closeup shot.
Radishes and red cippolini onions were roasted in a 350 F oven for 30 minutes, then combined with halved Sungold cherry tomatoes and garlic chives, and spooned atop slices of toasted sourdough bread. If this were true bruschetta, I’d have used Italian bread or perhaps a baguette, but I didn’t have that luxury this time around.
Main entrée was a plain French omelette and salad greens with a white wine viniagrette.
Rather than describe how to make an omelette, this is one of those times where the best explanation is something you can view, preferably by a true master:
This blog post seems appropriate given that Julie and Julia was released last week. 😉
Have you seen the movie “Julia” yet? I didn’t even know it was coming out but a friend recommended it to me yesterday.
As for the radishes, I’ve taken to grilling them whole in my veggie grill basket…..after marinating them, of course. Delicious! May I humbly suggest you try it if you haven’t already.
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I haven’t seen the movie but I think I’ll pass on this one (or wait until it comes out on DVD).
As for grilled radishes, I live in an apartment. Ventilation is an issue so that’s out unfortunately.
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WAHOO! (NO, we too are waiting for the DVD)…………. but LOVED the omelet show!
RODGER and I just bought the entire French Chef DVD collection………and DO plan on learning, then cooking, many new things. I have NEVER been an omelet expert at all, so this was mighty fine to learn………considering we both love eggs.
AS ALWAYS, wonderful words, pictures, ideas, and teaching you do for us all…….. warm regards, Mark
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