A very indulgent breakfast on a very slow weekend morning; paper thin almond flavored warm crêpes topped with zesty and fruity compote and snowy, powdery sugar. Dessert for breakfast anyone?
Pears soaked and bathed in wine, juice and spices transform themselves into luscious jewels. A very elegant dessert indeed!
Au Gratin is a French Style of cooking where casseroles are topped with bread crumbs & butter, & are allowed to brown under a broiler to give a crunch. Sometimes cheese is sprinkled which melts & gets crispy under the broiler, but is not a requirement. “The etymology of gratin is from the French language in which the word “gratter” meaning to “to scrape” as of the “scrapings” of bread or cheese, and gratiné, from the transitive verb form of the word for crust” (WIKI). Au Gratins are baked/broiled in the oven & then served in a (usually Oval) baking dish. I did not use an Au Gratin dish as you can see… my dish is as square as it can be. So I really do not know if it would have tasted any different in an Oval Au Gratin dish.
With the holidays around the corner, every one is in preparation mood I bet. I am seeing neighbors have started putting up the lights & christmas decorations (which is a constant reminder to me that i should start ours soon). The shopping malls are already decked up and sparkling… red contrasting with fluffy and shimmering white of the snowflakes, & Santa Claus doing his magic with the kids. Here in Dallas, one of the malls even has a machine which is churning up snow every few minutes, all over Santa’s North Pole and the children are running around so excited to get some flakes on them. Everyone is enjoying…. It indeed turns magical at during this time of the year.
Bruschetta
Bruschetta, originates from Central Italy, is usually served as an appetizer. It is one of the simplest thing to make and can immensely gratify your tasting buds. Use any Italian Tuscan or French Baguette bread and top it with your favorite toppings. For this recipe I have used French Baguette and fresh Roma tomatoes seasoned with herbs and garlic.
It is one of the most lovable and wanted recipes among my guests and greatly enjoyed when served especially with red wine.
I am sending this for WYF- salad/soup/starter Event.
Ingredients:
1. 1 French Baguette OR Tuscan Italian Bread cut into thick slices
2. 8 Roma tomatoes chopped into small pieces
3. 2 cloves of garlic halved
4. 4 tablespoon of extra virgin olive oil
5. 2 teaspoon of freshly chopped basil or dried basil
6. A pinch of salt
7. ½ cup loosely packed Mozzarella cheese
Preparation:
Take 3 spoons of oil and add 1 spoon of basil to it.
Brush on one side of the bread slices.
Arrange the slices on a baking sheet in one layer with the oil side up. Bake in the oven for about 5 minutes.
While they are baking, add the rest of the basil to the rest of the oil and add it to the chopped tomatoes. Sprinkle the salt and stir the mix and let it sit for about 10 minutes.
Once the bread slices are done, take them and rub the garlic halves on the bread.
Spoon out a layer of the chopped tomato mix on the bread slices. Sprinkle the mozzarella cheese on the top.
Bruschetta
Details 
