Bruschetta

Cut bread lengthwise, brush on oil, place on cookie sheet and toast in broiler until just starting to get tan. Remove from oven. With a slotted spoon, spoon on tomatoes, sprinkle on garlic, romano.
Broil until light brown. Cut basil into small strips, sprinkle on bruschetta
Cut into 2” pieces and serve.

Optional items: chopped olives, ham, arugula, if you use arugula, delete basil.

Pasta with Garlic Vodka Sauce

Prepare fettuccini according to instructions on package. Place olive oil and garlic in a cold sauté pan. Heat on medium until garlic is slightly colored, add tomatoes. Cook for 4-5 minutes. Add basil, retaining 1 tablespoon for garnish. Add mozzarella and romano cheese. Cook for 3 minutes, add cream and vodka, and cook for an additional 3 minutes. Add salt and pepper to taste. Add pasta to pan, mix thoroughly, plate and garnish with remaining romano and basil.

Peach Melba Sorbet

Heat orange juice and sugar until sugar is melted, cool. Place frozen peaches in food processor, add cooled juice and process until smooth and semi-frozen. Scoop into martini glasses, top with raspberry preserves and add the Chambord.

May be frozen in airtight container. Thaw briefly in microwave for 30 seconds before using.

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