|Beautiful fluorescent colors....Sterling Mining Museum|
Another day was spent going to one of their favorite burger restaurants at the mall, and then hitting the dollar store. While at the mall, my granddaughter and I did a little school shopping at one of her favorite places. She picked out some incredibly cute back to school sweaters and a pair of overalls.
The rest of the week was spent miniature golfing, checking out the local playgrounds and helping me in my garden. My granddaughter (who shares my love of baking) baked two batches of cookies. Oatmeal Chocolate Chip and Peanut-butter (which happens to be grandpas' favorite). She even made him an extra large one, that he totally enjoyed with his coffee.
|Grandpa and the kids enjoying Sterling Mine...it was a very hot day. Good thing it was only 56 degrees in the mine.|
|Baking Oatmeal Chocolate Chip cookies...they were really good!|
So, here is the post I didn't get posted on time.
The recipe we selected for Cook The Book Fridays (CtBFs), was Cherry Tomato Crostini with Homemade Herbed Goat Cheese from David Lebovitz's cookbook, My Paris Kitchen.
I grew up on strained yogurt...in our house we call it Labneh. It was always in my grandmother's fridge while I was growing up. It was served at breakfast or as an afternoon snack with my grandmother's homemade pita. It is also a treat I usually have in my fridge. Making it is quite easy. Draining yogurt in a few layers of cheesecloth, over a larger bowl, usually overnight, to produce a thick yogurt cheese. I usually add a teaspoon of salt to a 32 oz. container of yogurt. David's recipe calls for adding herbs, garlic, salt, and pepper. Very delicious!!
I made this Crostini the beginning of last week and enjoyed it so much I roasted another batch of tomatoes to serve when my daughter and her husband came to pick up the kids, over the weekend. I am sure this delectable Crostini will be making an appearance at my table, all summer long. A winner for sure!
Cherry Tomato Crostini with Herbed Goat Cheese
Recipe adapted from "My Paris Kitchen" by David Lebovitz
2 cups whole-milk yogurt (Goats or Cows milk)
2 tablespoons finely chopped mixed herbs (I used rosemary, thyme, sage, and chives)
1 small clove garlic…minced
½ teaspoon sea salt
Freshly ground black pepper
Roasted cherry tomatoes:
1 ½ pounds small grape tomatoes
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped shallots
Handful of fresh mixed herbs (I used rosemary sprigs, thyme sprigs, basil, and sage)
freshly ground black pepper
4 slices of bread (ciabatta, sourdough, country bread…I used a nice rustic Italian bread)
Extra-virgin olive oil, for brushing the bread
1 clove garlic
For the herbed goat cheese:
Line a mesh strainer with a few layers of cheesecloth or muslin and set it over a bowl.
Scrape the yogurt into the lined strainer and refrigerate the yogurt for 24 hours.
Put the strained, thickened yogurt into a bowl and mix in the herbs, shallots, garlic, salt and cayenne pepper.
Refrigerate until ready to use.
For the roasted tomatoes:
Preheat the oven to 350ºF.
Combine the cherry tomatoes, olive oil, sliced garlic and herbs in a baking dish or pan that will hold them all in a snug single layer.
Season with salt and pepper, mix well and spread them out in a single layer.
Roast the tomatoes in the oven for about 45 minutes, stirring once or perhaps twice during baking, until their juices are starting to concentrate and perhaps brown a bit.
Scrape the tomatoes and any juices into a bowl and let cool to room temperature.
They can sit up to 8 hours, and improve the longer they sit.
When ready to serve, make the toasts.
Brush the bread with olive oil.
Place on a baking sheet in a preheated 350º F oven and toast for about 5 minutes, until light golden brown. (I used my toaster and did not brush with olive oil.)
Remove from the oven and when cool enough to handle, rub the slices generously with the garlic clove.
Let cool to room temperature.
Thickly smear each piece of bread with the fresh herbed cheese.
Spoon the tomatoes and their juices onto the slices of bread.
Coarsely chop the herbs for the garnish, and scatter them over the top of each portion.