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Well that was incredible! I just got back from an 11 day, 5 city, European adventure with my friend Casey. We didn’t slow down for a minute, even though my pesky knee wanted me too. The sights, the sounds, the drinks and food, everything was fabulous (except for Paris, but that’s a story for another day).

One of my favourite parts of the trip was visiting with my cousin David. I didn’t even know he was a member of my family until a couple years ago! When my family moved from Ireland, some lost touch. Over 45 years later we are now piecing together all of the puzzle, and I couldn’t be happier.

David, Casey and Me

David, Casey and Me

In the North of Ireland, we spent a little time at the Giant’s Causeway.

Giant's Causeway

Giant’s Causeway

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I was there in October 5 years ago, and like all things this beautiful, nothing had changed.

5 years ago in Ireland

5 years ago in Ireland

It was cold and rainy, but we trekked on along the coastal route to show Casey all the beautiful sights of the North.

We also snuck into Dunluce Castle! After hours we were able to descend all the way down to see the water from the castles edge. It was magical!

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After all of our adventures, it was nice to head to “Hotel Crothers” in Londonderry for the next 2 nights. I offered to make dinner, and whip together some bruschetta and pasta. Here’s the recipe for my very simple, yet very delicious bruschetta. Enjoy!

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Bruschetta

What You’ll Need

  • 5 tomatoes on the vine
  • 2 cloves of garlic, minced
  • 1/4 cup minced red onion
  • drizzle of olive oil to coat, olive oil for brushing
  • drizzle of baslamic vinegar to coat
  • 4 fresh basil leaves, chiffonade
  • salt and pepper to taste
  • baguette

What To Do

Dice tomatoes by removing the core so that no seeds are mixed in. Add minced garlic and red onion. Stir with olive oil and a good balsamic vinegar, to coat. stir again with basil, salt and pepper, and taste the mixture. If it is to your liking, place in the fridge to merry the flavours for at least 10 minutes.

Slice baguette on an angle. Brush with olive oil and set in a 400 degree oven to toast. This should take around 15 minutes, but constantly check to avoid burning. The slices should be golden brown.

Serve while hot and top with cold mixture.

Related Posts:
Recipe: Artichoke Walnut Pesto Crostini
Recipe: Potato Knish
Recipe: Guacamole

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