Friday, July 29, 2016

Blushing Brunch

After a few days of needed rain, the sun came out and I took my brunch outside.  Cherry Tartine and Watermelon Gazpacho comprised my platter.  I used small cans of low sodium V8 juice in the chilled soup, which proved to make it thicker and tasty.

Watermelon Gazpacho

(2-1 cup servings)

Blend all ingredients in an electric mixer.
1 cup watermelon chunks
2 mini sweet peppers, diced
1 garlic clove, minced
1/4 teaspoon Mrs. Dash
2 tablespoon lime juice
2-6 ounces cans low sodium V8 juice

The recipe for the Tartine was inspired by Eating Well magazine.
Mine is made with my delicious Onion Rye Bread.

Cherry & Ricotta Tartine 

(Serves 1)

Mix cherries with honey and lemon juice.  Roast on a parchment lined tray in 400F. oven for 15 minutes, stirring every 5 minutes.
3/4 cup pitted cherries, halved
1 teaspoon honey
1 tablespoon lemon juice
Spread ricotta on rye bread slices (these are about the size of cocktail rye bread-a little thicker)
1/3 cup ricotta cheese, part-skim
6-1/4 inch slices onion-rye baguette

Garnish with zest and thyme.
1 teaspoon lemon zest
1 tablespoon fresh thyme leaves


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