My lovely Aunt Jeanette wrote a cookbook Bistro Cooking with Jeanette a few years ago. It’s a beginner-friendly guide to a wide range of Mediterranean bistro cooking, including fresh takes on some Middle Eastern staples like baklava and kofta kebabs. Jeanette has been teaching cooking for over 30 years, and she makes cooking an everyday possibility with her uncomplicated dishes. So here is the first of more to come, Bistro Cooking with Jeanette, part I:
Peach Gorgonzola Bruschetta
Prep time 20 mins, makes 6 servings.
6 ounces Gorgonzola cheese
2 tablespoons extra virgin olive oil
6 slices French bread, cut ½ inch thick
2 large ripe peaches, unpeeled
leaves for garnish
Place Gorgonzola cheese and olive oil in a food processor, and process until smooth. Spread the mixture on the slices of French bread.
Cut peaches in half. Separate each peach from its pit by gently twisting the halves in opposite directions. Slice peaches vertically into ¼ inch slices. Place 4 slices of peach on each piece of the prepared sliced bread. Garnish with fresh basil leaves.
Serve immediately. Enjoy!
(To order a copy of Bistro Cooking with Jeanette, email firstname.lastname@example.org)