Summer Tomato Basil Bruschetta with Grilled Steak

There’s nothing better than bruschetta with vine ripened summer tomatoes and fresh basil.  They are easy and delicious.  We added some grilled steak for a tasty lunch.


8-10 slices of artisan french bread

butter or olive oil for grilling the bread

3 fresh tomatoes, chopped

1/3 cup fresh basil, chopped

2 Tablespoons olive oil

splash of red wine vinegar

salt and pepper to taste

8-10 slices of grilled steak

1/2 cup grated pecorino romano cheese


Brush both sides of the bread with melted butter or olive oil.  We had some compound lemon basil butter and used that.

Chop the tomatoes and basil.

Haley was over helping Auntie Megan cook today!

Place the tomatoes and basil in a bowl.  Add olive oil, a splash of vinegar and salt and pepper.  Stir to combine.


Place the bread on a grill pan.  Toast until grill marks appear, 2-3 minutes on each side.  Add the steak slices also to warm them up.


Remove the bread to a plate, then place steak slices on top.

Spoon tomato and  basil mixture on top of each bread slice.

Sprinkle grated pecorino romano cheese over the top of all and serve.


Mushroom, Bacon and Caramelized Onion on Naan Bread

Megan and I went to a Taste of Home Cooking School demo recently.  They demonstrated so many delicious recipes.  In our goodie bag was a sample of Naan Bread.  We decided to try an “open face” pizza-like sandwich for lunch and this is what we came up with.


1 tablespoon olive oil

3 slices of bacon

1 onion, sliced

1/2 red bell pepper, sliced

8 ounces sliced mushrooms

1 Tablespoon butter

pinch of sugar

1/2 teaspoon paprika

salt and pepper

Naan Bread

optional toppings:

goat cheese, sour cream, pesto, Pecorino Romano cheese

Preheat the oven to 400 degrees.  Cut the bacon into 1/2 inch pieces

Add about 1 Tablespoon of olive oil to a large saute pan.

Add the bacon to the cold pan, turn on the heat to medium-high.

While the bacon is cooking, slice the onions and peppers.

When the bacon is cooked, add the peppers and onions.  Cook until soft.


Add the sliced mushrooms.  Melt in the butter.  At this point add a pinch of sugar, paprika, salt and pepper.  Stir together and lower the heat.

Place the Naan Bread on a cookie sheet and put in the oven for 2 minutes, just to warm and soften them.

Now it is time to start building.  We had the ingredients for pesto, so we made a fresh one.  Prepared pesto works fine.  We spread goat cheese on one Naan and sour cream on the other.

Spread about one tablespoon of pesto on each.

Top with mushroom mixture.


Sprinkle some grated Pecorino Romano cheese over the top.  Place under the broiler for 2 minutes.


Ready to serve!

Frittata with Sausage, Artichoke and Pepper

Megan and I try to think-up “light” dinners on Wednesday nights when we have Zumba.  We made a frittata this week and had it with some butternut squash and apple soup.  It was delish!!!


2 Italian sausages

1/2 cup roasted red pepper

1 can (14 ounce) whole artichokes packed in water

7 eggs

1 cup  Pecorino Romano Cheese, grated

1/4 teaspoon salt


Place about 1 Tablespoon of olive oil in a large non-stick saute pan.  Turn heat to medium-high.

Remove the casings from the sausage and crumble in the pan.  Saute until done.

Chop 1/2 cup roasted red pepper.

Drain the water off the artichokes.  Place on the cutting board and roughly chop.

Drain off any excess fat from the sausage, leaving a little so the eggs don’t stick.  Add the peppers and artichokes.

Crack the seven eggs into a blender, add the salt and pepper and mix.

Pour the eggs into the pan.

Sprinkle 1/2 cup of the cheese over the eggs.

Let the eggs set. Run a spatula around the edges.  Add the other 1/2 cup of cheese.

Place under the broiler for about 3 minutes, until the top becomes browned.

Remove from the oven.  Carefully slide the frittata onto a plate or serve in the skillet.