Summer Snacking: Salsa, Bruschetta, Soda Bread and Local Cheeses
Summer is a time of picnics and light meals shared with family and friends. I like to throw together a quick salsa and/or bruschetta, fresh bread and local cheese. Soda bread recipe below, but you may prefer a traditional baguette from a local bakery. My cheese picks this time come both from Natural Pastures: their Comox Brie and Garlic & Chive Verdelait are awesome numminess.
Traditional Salsa
- Finely dice 1 large tomato, 1 pepper and 4-6 green onions; mince 1 clove garlic; chop 1/4 bunch cilantro
- Mix with juice of 1 lime and add 1 tbsp maple syrup for a touch of sweet
- Allow to rest and stir before eating
Summer Snacking: Salsa
Asparagus and Garlic Scape Bruschetta
- Chop 1 bunch asparagus, 1 bunch garlic scapes and 1-2 tomatoes
- Quick fry asparagus and garlic scapes in 1tbsp butter, 2-3 minutes
- Take off heat and mix with minced tomato and basil to taste
- Serve like a salsa on crackers or bread or toast onto bread in the oven with cheese melted on top
Soda Bread
Ingredients:
4 cups flour
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp baking soda
1½ cups water
2 tsp vinegar (cider or white)
Summer Snacking: Soda Bread
- Preheat oven to 400ºF
- Combine dry ingredients and mix
- Combine water and vinegar
- Add wet ingredients to dry and mix
- Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it)
- Shape into a round or length (about 1½ to 2 inches thick), then place on pan
- Dip a sharp knife into flour and cut an ‘X’ into the top of the loaf
- Brush top lightly with oil
- Bake 40 minutes
