Grilled Eggplant Appetizer

With fresh veggies from the garden in abundance this is a very easy and impressive appetizer to put together and take along to a dinner party or just enjoy with the family. 

Ingredients:

4-5 small white eggplant grilled and cooled
1 Large slicing tomato, sliced thin
1-2 oz Chevre Goat Cheese, crumbled
Fresh basil, coarsely chopped
Kosher or Sea salt
Red crushed pepper
Garlic powder/or 1 clove fresh minced garlic
Oregano
Extra virgin Olive oil
Balsamic vinegar


1)Assemble cooled grilled eggplant slices on bottom of tray.
2)Arrange sliced tomato on top of eggplant.
3)Sprinkle your salt, crushed red pepper, garlic powder, and oregano over tomato.
4)Add your crumbled Chevre, and chopped basil
5)Drizzle with extra virgin olive oil and balsamic.

Serve with thin slices of baguette.

This is also good in a sandwich made with Italian Bread!! Alone or add a protein!

Boun Appetito!!
Lucia

Summertime Pasta

This pasta was a staple when we went out east on the Island to spend the day on the Long Island Sound. Garden tomatoes and fresh basil were in abundance in my dad's garden, or at the local farm stands.  When I make this in the summer it brings back fond memories of family, fun and carefree times, and feasting on home grown produce.

Pasta with Tomatoes and Basil

Ingredients

1 lb.Pasta
2 cups diced Roma tomatoes
1/2 cup chopped Fresh Basil
4 cloves minced Garlic
1/2 cup Olive Oil
Sea Salt to taste
Crushed red pepper flakes to taste
Grated Romano Cheese (my Favorite)

Cook pasta according to directions. In the meantime chop all your ingredients. Drain pasta and add all your ingredients except the cheese. Toss. Serve with the grated cheese.

Buon Appetito!
Lucia