Taking a break…

We had friends visiting a beautiful spot just over an hours drive from here, so planned to meet up with them while they were there.  I contacted them to arrange a day and time, and then contacted a cousin who lived in the area to see if they were available to catch up on the same day.

With times arranged, we planned the rest of our days outing…

We left home mid morning, we were heading to Lakes Entrance, a beautiful coastal fishing town, and very popular spot for tourists, particularly in the warmer months, although we love it all year round.  We were hoping that the lady who sells fresh fish from the back of the boat would be there, but sadly, when we arrived, she wasn’t there.  I took a walk across the footbridge to the beach, before returning to wait with Gary for our friends to arrive.

We had arranged to meet at a local fish and chip shop that sold gluten free fish and chips, a treat that I was looking forward to.  When they arrived, we ordered our lunch and headed to a picnic table along the waters edge.  It was a great catch up, lots of talking, lots of eating, and the perfect day, a cool breeze, sunshine, with the temperature mid 20’s celsius.  The fish and potato cakes were very nice, a little too oily for me, but I still enjoyed it  – it is years since I had a potato cake!

After our goodbyes, we headed to the fish co-op to pick up fresh fish to take home – I had packed a cool bag with plenty of ice packs so that it would keep fresh until we arrived home later in the day.

Our next stop was to visit my cousin, Chris and his wife, Anni.  The live in a beautiful rural area and we had afternoon tea on the verandah watching the horses and dogs, and talking, talking, talking!  Time always passes quickly when we are together.  As we left we were given a bucket of blood plums and a giant zucchini.  We had discussed what I would be doing with the plums, and I plan to give some back to them once I have preserved them – some in a port syrup and the rest in plum and raspberry jam, using fresh raspberries from our garden.

One more stop on the way home… A farmgate in Lindenow, we had discovered them a week or two earlier when we looking at a car for our son.  They were selling tomatoes, zucchini, cucumbers and eggplants (the cucumbers still had the little flowers attached!).  We stocked up and then headed home.

Egg Plant, Tomatoes, Zucchini, Cucumber

After having lunch and afternoon tea, we were not particularly hungry, so I made a simple meal of crostini topped with a little diced tomato and cucumber that I had purchased from Lindenow, and a little finely diced homegrown shallot, then I finished the dish off with a little drizzle of good balsamic vinegar.  Gary commented on how refreshing the little meal was.

Tomato Crostini

We were exhausted! I commented to Gary, ‘Who would have thought that an enjoyable day out, would be so exhausting!”

Tomato Crostini
Category: Brunch, Entree, Light Meal
Style: Italian
Keyword: Balsamic Vinegar, crostini, Cucumber, Extra Virgin Olive Oil, Gluten Free Option, Tomatoes
Quantity: 4
Author: sbaskitchen
Ingredients
  • 12 thin slices of baguette cut on the diagonal (see below for link to gluten free baguette recipe)
  • extra virgin olive oil, for drizzling
  • 3 ripe tomatoes
  • 1 small cucumber
  • 1 or 2 shallots
  • Salt
  • Pepper
  • Sugar
  • Balsamic vinegar for drizzling
  • Basil leaves, to garnish
Instructions
  1. Preheat the oven to 160°C (fan)/180°C.

  2. Lightly brush each side of baguette with extra virgin olive oil and lay in a single layer on a baking tray.

  3. Bake in the oven until golden and just crisp.

  4. Cut the garlic clove in half and rub the cut edge over both sides of the toasted baguette.
  5. Drizzle a little olive oil over each slice of baguette.
  6. Finely dice the shallot and cucmber, and place it into a bowl. Season with a little salt, freshly ground black pepper and a pinch or two of sugar, stir and set aside.

  7. Dice the tomatoes, lightly season, and add to the shallots and cucumber. Stir to combine.

  8. Check seasoning and adjust if necessary.
  9. Place the slices of toasted baguette onto individual serving plates, or one large platter.
  10. Generously top each slice with the tomato mixture.
  11. Drizzle with a little extra virgin olive oil and balsamic vinegar.

  12. Garnish with a basil leaves and serve.
Notes
  • You could also spread each crostini with a little basil pesto or goats cheese if you choose.
  • Use the best  Extra Virgin Olive Oil and Balsamic Vinegar for drizzling, that you can.
  • Crostini will keep in an airtight jar for a few days.
  • For gluten free baguette recipe click here

 

Until next time

Until next time…

Bon appétit!

Links:

 

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