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Summer Bruschetta

One of my FAVORITE Summer foods is bruschetta. It’s just so fresh and light – perfect for a snack or any entertaining you’re doing. Last weekend, I had some goodies from the Farmers’ Market, so I decided to make some bruschetta for our 4th of July celebrations.

Bruschetta Ingredients

Bruschetta Ingredients


Summer Bruschetta - Middle Redefined

Summer Bruschetta – Middle Redefined

Here’s my recipe:

5 Regular Tomatoes (or 8 Roma Tomatoes) Chopped

2 Cloves of Garlic (add more or less depending on how garlic-y you like it) diced

1 5-oz Container of Feta (I like Feta in mine, but you can also do mozzerella)

8-9 Basil Leaves Chopped

1/2 Lemon Squeezed into the Bowl

1 Tblspn Balsamic Vinegar

2 Tblspns Olive Oil

Dash of salt and pepper


Mix all your ingredients together in a bowl and serve over warm bread. I just buy baguettes at the grocery store, cut them into slices, drizzle them with olive oil, and warm them for no more than 3 minutes in a 350 degree oven. If you do any more than that, they’ll get too hard – and no one wants that!




Welcome Baby Norah

Our friend Molly is having a precious baby girl. In fact, she’s due this very weekend!! A few weeks ago, we threw Molly a “sprinkle.” For those of you who aren’t familiar with this term, a sprinkle is a baby shower for moms who have already had at least one child. They are a fun way for us to celebrate and help out friends who might have had a boy and are now having a girl but don’t have any girl goodies.

Molly’s color scheme for Norah’s room is lavendar, grey, black, and white. So obviously that was the sprinkle theme as well!

The banner and Etsy prints made the perfect backdrop for the shower – and they’ll look fabulous in baby Norah’s room!

Grape bellinis were definitely in order.

And these purple poms looked adorable as a centerpiece. After the shower, Molly was able to hang them in Norah’s room as well.

For the menu, we had delish appetizers, including my favorite bruschetta.

And these yummy chicken salad cups.

Here’s how you make them:

1. Take sliced whole wheat bread and cut the crusts off. Spray regular-sized muffin tins with nonstick spray. Heat your oven to 350 degrees. Flatten each piece of bread with your hand, then push each slice into its own muffin tin. Brush each one with olive oil, sprinkle some Kosher salt on them, and bake for about 5-10 minutes. Just until they are strong enough to hold their shape.

2. Shred a store-bought Rotisserie chicken. Mix in your favorite goodies. I generally choose mayo, dried cranberries, chopped walnuts or pecans, and grapes quartered.

3. Fill each bread “cup” with the mixture.

And finally, my mom made the most delish cupcakes. They made the perfect centerpiece for our other table.

The most important part of this shindig though, was showering baby Norah with gifts. Molly’s son Jack decided he needed to help open presents. Adorable.

Congrats Molly! Can’t wait to meet Norah!