Grilled Bruschetta + Weekend Recap
What a great weekend! Tim and I spent the last couple of days in McGregor, Iowa, right on the river celebrating Pat’s birthday. It was the first time we’ve all been together for a little family vacation, and it was awesome.
Tim taught Jensen how to flatten a penny.
We grabbed breakfast at Riverview Restaurant – great local diner in downtown McGregor.
Jensen was so excited for our little excursion to Spook Cave. After ducking low and avoiding their three alligators and hundreds of bats, we survived the small cave tour. Quote of the tour was told by little man. Jensen: “I am never coming back here!”
We ended the day with a pontoon ride down the river. Even though we didn’t have the best weather, we still had fun. Jensen did a great job playing captain with grandpa Rick.
Happy Birthday Pat! So glad we could help you bring in a brand new year. Thank you again for such a great weekend!
NOW – Let’s talk bruschetta. Friday night, we had a great cookout overlooking the river. Pat made the most amazing Grilled Bruschetta and I’m excited to share the recipe with you. If you’re got friends coming over for a BBQ this summer – you’ve got to make this easy appetizer.
So easy and perfect for entertaining!
1 C. cherry tomatoes
5 Tbsp. olive oil (separated)
2 Tbsp. margarin
1 french baguette
Athenos Tomato and Basil Feta Cheese
Cut cherry tomatoes in fourths and marinate in bowl with 2 Tbsp. olive oil. Slice bread into thick slices. Spread each piece of bread with a little bit of butter. Next, sprinkle each piece with a few drops of olive oil and rub in with fingers. Heat bread on grill over medium – low heat with butter side down. Heat for 5 minutes (or until crispy). While on the grill, spoon tomato mixture on bread and sprinkle with feta cheese. Close lid to grill and allow to heat through for 1-3 minutes – just to make the cheese a little warm. Remove from and serve immediately.