Requests...

I've had a few requests for recipes recently. We love bruschetta and hope our tomatoes ripen before it freezes because they are so great in this recipe! I don't have pictures of the potage but thought I'd post it anyway. Thanks for your patience, Brooke and Erika!

BRUSCHETTA

2 tomatoes, chopped
6 fresh basil leaves, torn into small pieces or 1/2 T. dried basil
¼ c. olive oil
1 t. balsamic vinegar
salt to taste
8 slices coarse country bread, each about ½” thick
2 cloves garlic

Preheat oven on broil. In a bowl, combine tomatoes, basil, olive oil, vinegar and salt. Place the bread on a cookie sheet and broil, turning once, until lightly toasted, about 2 minutes. Remove from oven and immediately rub top with garlic cloves. Spoon on tomatoes and return to oven (turned off just before putting in) for a minute or so to warm tomatoes. Serves 4.

BROCCOLI CHEESE POTAGE

1 ½ lbs. fresh broccoli
1 medium onion, chopped
2 T. butter or margarine
1 potato, peeled and diced
2 14-½ oz. cans chicken broth
½ t. salt
pinch of cayenne pepper
1 c. light cream
1/8 t. nutmeg
1 ½ c. grated medium cheddar cheese

Cut up broccoli and parboil in boiling salted water in a large saucepan for 5 minutes; drain well. Sautee onion in butter, add potato, chicken broth, salt and cayenne pepper. Heat to a boil, reduce heat and simmer 15 minutes. Add broccoli (minus a few florettes for garnish), simmer five minutes or until vegetables are tender. Pour mixture half at a time into blender (or use your smart stick!) and whirl until smooth. Return to saucepan and add cream, cheese and nutmeg. If potage is too thick add more cream or milk. Taste and add seasonings if necessary. Serves 4-6.