Bruschetta With Meaningful Flavors!

Appetizers / July 31, 2014


If you eat an appetizer for supper, does it become a SUPPETIZER?

Don’t kid yourself. If no one was looking and you had a whole plate of ooey, gooey, cheesy Spinach Artichoke Dip in front of you, you’d eat the whole thing. Only your incessant burps would give you away, because an event with that many endorphins would never dare show up on your hips.

I preface this blog post thus, because although this may not be a glamorous recipe, it ain’t boring. It’s what we like to call, a “go-to” dish and a favorite of everyone with a tongue.

To set it apart, and help add another flavor profile, I seared some beautiful orange sweet pepper spears in lemon juice and red wine vinegar, and dusted them with an ever-so-subtle shower of allspice then gently placed them on top of the dip. With a hint of fresh rosemary and fresh thyme in the dip, each bite simply filled your mouth with soft, buttery, and warm amazingness. I call it my SPINACH AND ARTICHOKE BRUSCHETTA WITH SWEET SPICY PEPPERS.

Served alongside my very talented friend’s Salmon Mango Cilantro Sliders that were crowned with a purple slaw, we suddenly realized ours was not a formal supper or dinner, nor was it just appetizers. It was, in effect, a spread of SUPPETIZERS. Meaningful and delicious!

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Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


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