So, for the past three months, I’ve been putting my pile of cookbooks to good use by actually cooking from them and sharing a great recipe with you each month!
And I just came up with a great name that’s new this month. We’re cooking the books, folks!
This month’s recipe isn’t technically from a cookbook…but it’s from a magazine and I think that counts just as much.
Cookbook, magazines, scraps of paper. They’re all exciting when you find them and dog-ear them…and then you lose and forget them, which is no good.
Take my lead and clean out your recipe scraps and find something great to make.
Something great like this easy and tasty recipe for White Bean Kale Bruschetta from BonAppetit Magazine (one of my favorite food magazines, by the way).
When you don’t know what to make for dinner or feel like having an appetizer-like food for your meal, turn to this unique bruschetta.
The white beans are creamy, the bread is crunchy with just enough oil and the kale is earthy and tender.
What isn’t amazingly delicious when put on a piece of good bread toasted in oil in a cast iron skillet?!
To make this recipe even more exciting, I suggest adding in some fresh, chopped rosemary when you cook the garlic or t0p the toasts with goat cheese right before eating!
Celebrate summer with bruschetta…and treat your friends, too!
Check out the past few months’ Cooking the Books:
*Click on the recipe card to enlarge or right click to save.