Phoenix's Simplified Bruschetta

 

I love serving Bruschetta to guests but I find starting from scratch means I am in the kitchen all night instead of enjoying the party.  So, I started taking some shortcuts including pre-diced tomatoes and pre-shredded cheese.

Ingredients
Baguette
1 Can Aylmer Accents Diced Tomatoes: Garlic and Olive Oil
Extra Virgin Olive Oil
Salt and Pepper
Fresh Basil
Kraft Italiano Shredded Cheese

Cut baguette.  In the past I have simply cut "rounds" by slicing all the way down the baguette.  But, when in a hurry, I will cut the baguette in half (or thirds) and then slice each piece lengthwise to expose the white part.  This cuts down on how much time you spend turning, seasoning and topping

Brush Baguette pieces with olive oil and place in hot oven on Broil.  Turn once or twice until just toasted.

Meanwhile, remove any stems and chop basil.  Drain tomatoes in a colander and add the basil. 

When bread is toasted, add a spoonful or two of the tomato mixture to each piece.  Season with salt and pepper.  Top with cheese and put back into the oven until cheese has melted. 

Herb of the Week - Basil

I both love and despise Basil all at the same time.  I love it because it is wonderfully fragrant and delicious in almost any dishes.  I despise it because I have yet to find a way to grow Basil without killing it.  The first year, I planted too early for my region and it died.  The second year I waited an additional month and I think I overwatered (I thought wilting meant needed more water - oops).  This year,I planted Genovese and Purple Bail and I have been babying them to no end.  I waited until July to put them outdoors, I am very careful about how much I am watering them, I move them indoors in heavy rain or wind or if I feel that it is just too hot in the afternoon (I have noticed them wilting if they get too hot).  In short, I am dead and determined to have healthy Basil plants this year!

Basil is a wonderful herb that can be found in most herb gardens or growing on kitchen windowsills.  Basil likes full sun but should be fairly sheltered from high winds.  Be sure to wait until well after the last frost before sowing your basil as cold temperatures are its worst enemy.  Basil does not like to soak in water and should receive proper drainage. 
Basil comes in a number of varieties.  My favorite are genovese basil and purple basil.  Others include cinnamon basil, lemon basil and Thai basil.  Basil is delicious in soups, salads, dips and sauces.  I add basil to nearly all of my Italian dishes.  It also makes a beautiful garnish.
Magickally, Basil is associated with protection, courage, wealth, love, divination and creativity.  For a financial boost, plant Basil near the front door.  Cook with fresh basil to enhance feelings of passion and love.  Carry in your pocket or place in your wallet or purse to bring continued wealth.  If you are a business owner - Place Basil leaves in a cash register or above the doorsill to attract customers.  Bathe with basil to increase attractiveness. 

Herb of the Week - Recipes

To finish off the first Herb of the Week, I thought I would post a few incense recipes.  These are from Scott Cunningham's The Complete Book of Incense, Oils & Brews

Rosemary Healing Incense:
1 Part Dried Rosemary
1 Part Dried Juniper Berries

Crush herbs and burn on charcoal disc

Study Incense:
2 parts Gum Mastic
1 part Rosemary

Crush herbs and burn on charcoal disc

Crystal Purification Incense
2 Parts Frankincense
2 parts Copal
1 part Sandalwood
1 part Rosemary
1 pinch finely powdered salt
1 small, purified Quartz Crystal Point

Crush herbs and place in a jar.  Add the quartz crystal. Pour herbs onto charcoal disc (be sure to LEAVE the crystal in the jar).  Pass crystals to be purified through the smoke. 

Herb of the Week - Rosemary

I thought I would start my Herb of the Week postings with Rosemary as it is very common within most Witches' gardens and can easily be found within nearly everyone's kitchen. 

Rosemary is a beautifully fragrant herb that can be easily incorporated into both magick and cooking.  Young plants are usually readily available at most nurseries.  I have also seen Rosemary more and more often in ready-made herb pots (containing multiple herbs) at most grocery stores (Superstore and Sobeys here in Canada). 

As a cooking herb, Rosemary is piney with a hint of lemon.  It works very well with basil or thyme.  It can be used with nearly all meats and is particularly good when paired with lamb or poultry.  It is also a great partner with eggplant, potatoes and in many sauces and marinades.  Rosemary is one herb that many people keep close to the barbecue in order to add flavor and fragrance to dishes. 

As a magickal herb, Rosemary holds powers of Protection, Love, Lust, Mental Powers, Exorcism, Purification, Healing, Sleep and Youth.  It can be burned to purify a space or prepare for a ritual and works well in incenses.  Rosemary may be burned in the bedroom or kept under the pillow to protect the sleeper and drive away nightmares.  It may be hung throughout the house, particularly in doorways or on porches, to protect the inhabitants and drive away thieves.  Rosemary can be used in baths or bathing products to ensure youthfulness (I have a rosemary mint shampoo and conditioner that smells DIVINE).  It works well in nearly all magickal applications including dream pillows, poppets and tinctures.