Tag Archives: what is the difference between a crostini and a bruschetta anyway?

Peach and Ricotta Crostini with Basil

Have you entered the Food in Jars Cookbook giveaway yet?  Do it now.  It’s not just for canning enthusiasts, although it might turn you into one.

The entire point of today’s post is to entice you to run out to the farmers market and scoop up a final case of late-September peaches.  Are you convinced?  Because this weekend we are making jam, probably for the last time this summer.  Saffron Peach Jam.  Yes, it’s as intriguing as it sounds.  Yes, you will want to cook along.  And yes, a side benefit of having peaches in the house is that you can eat them on ricotta-slathered toast for breakfast. Continue reading

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Fava and Ricotta Bruschetta

I know I said that I find the task of preparing fava beans to be overly fussy, but I’ve found a way that makes it easy.  Graciously agree to let a girlfriend come over on a Saturday to make lunch together, and hope that she arrives with a bright little bowl of favas that have already been shucked, boiled, and individually peeled.  (Thanks, girlfriend!)  If she goes on to introduce you to a gorgeous recipe like this one, that’s just icing on the cake.

This is the second fava recipe I’ve posted on this site and both of them are for bruschetta.  (The other bruschetta topping is a rich fava and arugula pesto.)  Is this a coincidence?  I think not.  Continue reading