The Tart Marg and Erin's Bruschetta

To finish the recap of the Richmond Trip, let's end on a great note.  And by great note I mean margaritas and bruschetta.

Pretty great, huh? Can't go wrong.

I'm going to keep it short and sweet with this post and just highlight some final pictures of the trip.  I'm currently taking a "break" from a busy test weekend and can't spend too long on the blog.  I'll be back next weekend though with some great photos of a delicious barbecue.

This bruschetta is my sister's recipe.  We tried to recreate the bruschetta we had one afternoon at an amazing cafe in Richmond.  Turned out pretty great, if you ask us.  You should try it too.

  (The bruschetta we snacked on at the cafe... we just had to recreate it)

The Tart Marg (recipe here!)

*Makes single servings

Ingredients

1 1/2 oz Tequila

3/4 oz  Triple Sec or Cointreau

3/4 oz  freshly sqeezed lime juice

1 Tbsp. simple syrup

Directions

Shake, strain, and serve over ice in a margarita glass. You can also blend the mixture with ice for a frozen margarita! (Garnish with salt and/or lime slices on the rim)

Erin's Bruschetta

*The following pesto recipe is extremely variable... add or take away ingredients with your taste preference!

Ingredients

Pesto Sauce

French baguette, sliced with 1-inch thickness

Sun- dried Tomatoes (fresh is also fine), sliced small enough to place on bread pieces

Fresh mozzarella (or any cheese of your choice)

Balsamic Vinaigrette

Directions

For the pesto sauce:

Mix together a handful of fresh basil leaves, 2 Tbsp. olive oil, a handful of pine nuts, and 2-3 Tbsp. of parmesan cheese in a food processor (Sorry for the lack of exactness with the recipe... it's extremely variable)! Pulse until blended and mixed.  I usually just test the pesto after mixing and see what ingredient I need to add more of.  You can play with it in a number of ways.

Placed sliced bread on a baking sheet and drizzle each slice with olive oil. Add a tomato slice to each piece and top with a slice of the mozzarella.  Drizzle the pesto sauce on top of the cheese. Bake the bread at 350 degrees until the cheese is melted and the bread is toasted, about 10-15 minutes.  Take the bread out of the oven and drizzle with the vinaigrette. Serve and enjoy!

* You can opt out of the baking if you'd like... fresh mozzarella is great unbaked (first picture)!