Sunday, February 10, 2013
In preparation for Winter storm Nemo, I did some creative menu planning. Creative isn't a strong enough word because I set my mind on a bizarre idea of watercress pesto. Yes watercress pesto - and low and behold I found this awesome recipe from a great new blog The Bite House to follow.This recipe is entirely local because I also used Sister's Salsa from Blue Hill and a wonderful raw milk local cheese. The Silver Ridge Tomme is a raw goats milk cheese from Sonnental Dairy I found recently at The Good Life Market. Sonnental Dairy doesn't seem to have a website but they are a part of the Maine Cheese Guild. The tomme was a perfect addition for this cornucopia of tastes - hence the name Awesomesauce Bruschetta.
Baguette - sliced on a diagonal
1 container Sisters Salsa
Shredded cheese to melt on top
1. Slice baguette on a diagonal, place on baking dish, and put a little olive oil on it.
5. Put under the broiler, turning the pan a couple of times so that they all get equal share of the broiler flames. Keep an eye on it and take it out then the cheese is melted. Yummy!