We have the opportunity on the daily to make a positive impact on the world around us.
Whether one goes through their day searching for good deeds to be done,
or simply takes advantage of random opportunities to spread love,
every action (or inaction) has a resounding impact.
The question is: Is your impact today going to be positive, negative, or indifferent?
I have been told that one person can't make a difference.
I affectionately call these people "dummies"...
Those who actively try to hold the rest of us down,
those who would rather watch you drown than help you soar, those who can't grasp the power of positivity to create change.
Whether it's a great recipe found, or an uplifting story to share, you can be sure to find it here.
Let's start a Positivity Revolution, and drown out the dumb!

Monday, June 30, 2014

Better Bruschetta

Tomatoes have got to be my favorite food EVER. I routinely buy cherry tomatoes to bring to work for snacks, and if I can get away with adding Roma tomatoes to a recipe, you better believe I'm doing it. Tomatoes are chock-full of antioxidants, and are delicious raw or cooked down. My boyfriend does not share my affinity for this magical fruit vegetable, so I was thrilled when I learned that he likes bruschetta. Odd, because this is tomato-adorned crostini, but I'll take it!

This is such an easy little snack or appetizer that can really be thrown together in a few different ways:

I typically take 2-3 Roma tomatoes, 1 Tbs of chopped garlic (most will want to use less), a pinch of salt, 1/8 tsp of black pepper, 1 Tbs Italian seasonings, 1/4 of a medium onion, chopped (yellow or red), and a splash of balsamic vinegar, and sauté them over medium heat until everything is fragrant and hot.

In a pinch, I've also been known to use canned diced tomatoes if I don't have any fresh on hand; or a few green onions instead of a red onion; and dried herbs if I haven't made it to the store for fresh. It may not be authentic, but it tastes great, and I get to serve up some Italian (ish) goodness!

I'd like to say I sauté the onions and garlic in EVOO before adding everything else, but I'm not always that patient! While my toppings are simmering, I toast thick-sliced French bread in the oven until warm and light tan in color. You want the bread to have a crunch, but also be soft to the chew.

Place the toasted bread on a serving platter, and top with heaping spoonfuls of your tomato mixture. Sprinkle with grated Parmesan, and fresh basil or parsley. Yum!!

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