I consider the day the Oscars ceremony airs to be something of a national holiday. I love movies, but for years, have harbored a not-so-secret obsession: I must see all the Best Picture nominees before the award show, and I keep a list from the second the nominations press conference ends to track how many nominated films I’ve seen.
It’s also significantly more fun to watch the ceremony with like-minded friends. By that, I mean friends willing to snark all over the place about the dresses, the tuxes, the attitudes, the speeches, the bad jokes, the bad results, and the endless montages.
Last year, I watched the Oscars alone, but this year, gathered with a group of friends to eat, drink and snark until the last little golden man had been handed out. In honor of the occasion, I contributed two different kinds of bruschetta to the festivities: fig and blue cheese, and basil-tomato made with summer produce harvested from the freezer.
The fig and blue cheese combo is, well, scrumptious. But I equally, if not more deeply, enjoyed the bruschetta version made with slow-roasted tomatoes and basil I harvested and chopped from my very own garden. There have been so many times this month when I’ve been thrilled that I thought to freeze the flavors of summer, and there’s no question that all that glittered last night was not Oscar gold.
1/2 c. chopped fresh basil
30 slow-roasted tomato halves
4 Tbsp. grated Parmesan cheese
5 oz. blue cheese
5 Tbsp. fig jam
- Preheat oven to 350 degrees
- Slice baguette into 20 rounds. Arrange them on a baking sheet.
- Top half the slices with approximately 1 Tbsp. chopped basil and three slow roasted tomato halves.
- Sprinkle those slices with the Parmesan cheese.
- Top the other half of the slices with 1/2 oz. blue cheese each.
- Spread 1/2 Tbsp. fig jam on top of the blue cheese on each slice of bread.
- Bake the bruschetta for approximately 10 minutes, or until the bread is starting to crisp up and the cheese is melting.
- Serve immediately with a side of snark.
Although it’s a little early in the week to be thinking about the weekend, this is my contribution to this week’s edition of Weekend Herb Blogging, which is hosted this week by Zorra from Kochtopf. When the weekend actually arrives, please stop by to check out the full round-up!