Recipes

Fall Flavors

Bruschetta

10 plum tomatoes, diced

1 tablespoon minced garlic

2 tablespoons slivered green onions

3/4 cup fresh basil

1 teaspoon lemon juice

1/3 cup olive oil

Salt & pepper to taste

Directions:

Mix all ingredients. Set aside. Toast slices of French bread or peasant bread. Serve tomato mixture, room temperature in bowl with spoon.
Surround with bread slices.

Olive’s Salsa

4 Roma tomatoes

5 green onions

1 green pepper

1 21 oz. jar of green olives

2 6 oz. cans of black olives

1 tablespoon olive oil

2 tablespoons apple cider
vinegar

Directions:

Wash and cut up the tomatoes and green onion. Wash, cut up and seed the green pepper. Drain the juice from all the olives. Dice all. Add the olive oil and apple cider vinegar. Mix well. Serve with a variety of crackers or tortilla chips.

Brie & Appletizers

1/2 stick of butter, melted

1 loaf of French bread,
sliced into 1/2 inch slices

2-3 green apples

1/2 cup brown sugar

1/3 cup chopped walnuts

Small round of Brie Cheese

Directions:

Preheat oven to 350°. Toast French bread slices on baking sheet in oven until golden. Remove rind from Brie and slice into 1/4” thickness. Slice green apples into thin slices. Mix
walnut, brown sugar and melted 

butter together. Top each slice of bread with a piece of Brie, a slice of apple and top with walnut mixture. Place on baking sheet. Bake until cheese melts. Watch carefully so that the cheese doesn’t burn.