Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the went ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.
Enjoy the tail end of the summer bounty with a fresh roasted cherry tomato bruschetta.
1 loaf crusty French Bread from your local bakery
2 cups fresh, ricotta cheese
1/2 cup Extra Virgin Olive Oil (EVOO)
1/4 cup Tuscan Herb Olive Oil (Garlic also works)
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste
Preheat oven to 425 F or heat the grill. In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside. Toss the cherry tomatoes with 1/4 cup fresh EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool. Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto. In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly. Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of EVOO or infused olive oil of your choice. Serve immediately!
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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