This is a lovely yet light salad. Great for getting back on track.
- 4 slices Italian bread
- 2 tbsp. olive oil
- 1 garlic clove, halved
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp. honey
- ground fresh pepper
- 1 cup green seedless grapes, halved
- 1 cup red seedless grapes, cut in half
- pint of multi- coloured cherry tomatoes, halved
- 1/2 log of goat cheese, crumbled
- 1/4 cup fresh basil, chopped fine
- 1/4 cup toasted pecans
Preheat the oven to 375 degrees. Brush 4 x 1 inch slices of day old Italian Bread with 2 tbsp. olive oil. Spread out on a baking sheet and bake until toasted, turning over once. Transfer to a bowl and set aside.
Cut a garlic clove in half and rub the cut side on the toasted bread. Chop the bread into bite-size pieces. When done, it should measure about 5 cups.
Whisk together the olive oil, red wine vinegar with the honey in a large bowl. Season with a sprinkle of ground pepper. Add the grapes and tomatoes, tossing to coat.
Divide the bread cubes onto 4 salad plates. Spoon out the grape mixture over the bread, Sprinkle the goat cheese over the top along with the basil and toasted pecans.
This is delightful.
A Real Swiss Fondue
While in Switzerland this summer, we were at the Stadkeller Restaurant and this is their recipe for a real fondue. They claim to enjoy the fondue properly, one should also consume a Kir (see recipes-signature drinks) or a crisp white wine, well chilled. Now, don’t I always say the same thing? See?….
Rub an earthenware bowl with a clove of garlic. Crush the garlic after that and leave it on the bottom of the bowl. Make sure you have about 7 oz. of cheese per person of a rich gruyere and emmental cheese, grated (half gruyere and half emmental).
Add a “knob” of butter and pour 1/4 pint of white wine per person. Place the casserole over a medium flame and stir with a wooden spoon. If the cheese forms a thick mass, continue stirring and it will be re-absorbed.
As soon as the mixture starts to cook, stir in a liqueur glass of a good kirsch in which you have dissolved a teaspoon (per every 4 people) of potato flour or corn flour. Add little grated nutmeg and a pinch of salt and pepper.
Just before digesting, add a knifepoint of baking soda and the fondue will be lighter.
Place the casserole over a spirit lamp that can be regulated, keeping the flame just high enough to keep the fondue simmering gently while the meal is progressing.
Serve with large diced bread pieces with crust on. Spear a piece of bread with your fork and dip in the fondue, stir and……..enjoy!