Food heals all wounds, right?
Okay, maybe not. I think I’m getting it confused with love. Easy mixup.
Real talk: law school loves to slap me in the face. I’m so grateful for my life and where I am today, but I have to be real and say that law school has been the most trying thing I’ve ever done. I continue on because I’m devoted to pursuing this career. I’m devoted to pursuing this career because I’m determined to make a difference in a certain way (call me naïve) and I’m determined to build a life for our family in which my kids never have to worry about money (call me a sellout). I cannot count the number of disappointing grades, rejections, and failures I’ve experienced in these past couple years. Things that are all completely foreign and completely devastating to me. Today I got a nice big slap in the face that I’m honestly too tired to even be upset about. Do you really need to know all this? No. But this is my space and these are things that I actually want you to know.
I’m going to keep going…obviously…and just keep trying. I trust in God enough to know that He will bring me through every situation that I can’t seem to find a way out of myself. Plus, I’ve always got my food. And you guys. I LOVE you guys. Even my fellow law students reading this that always seem to be doing infinitely better than I am. Even those of you who are quiet and stay in the shadows (come out to play! please comment!), I love you just for being here and sharing my love of food and listening to my nonsense. Can we like get married or something? No? What? Okay then, how about some really delicious bruschetta that I made
to drown my sorrows just for you.
Roasted Tomato and Fresh Mozzarella Bruschetta
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: appetizer snack tomatoes Italian summer
Ingredients (serves 4)
- 1 pint cherry tomatoes
- 2 t. + 1 T. olive oil
- salt and pepper
- 1 baguette
- 1 large garlic clove
- 1/4 c. fresh mozzarella, cut into small cubes
- 1 T. fresh basil leaves, thinly sliced
Preheat oven to 400 degrees.
Toss the cherry tomatoes in the 2 t. olive oil and and a little salt and pepper on a baking sheet.
Roast the tomatoes in the preheated oven for 20 minutes (some of them will have burst and be slightly brown on the bottom).
Set the tomatoes aside to cool but leave your oven on.
While the tomatoes cool, slice your baguette diagonally and brush both sides of the slices with the remaining 1 T. olive oil.
Toast the slices in the hot oven until they just start to brown, turning over once when the undersides are done.
Take the garlic clove and rub it firmly on the top side of each toasted slice for a few seconds.
Toss the cooled tomatoes with the basil and mozzarella. Spoon some of the mixture onto each of the bread slices and serve.
Real talk: tomatoes are incredible. And that bread’s not super burnt, it’s a whole wheat baguette! Try bruschetta this way and you just might never go back!
As always, thank you SO much for reading! I swear I’ll be in a better mood tomorrow. 😉