South of the Border Bruschetta

Bruschetta is a classic Italian appetizer that includes bread rubbed with garlic and brushed with olive oil. There are countless variations- this one just happens to be a little spicy "Tex-Mex" kick!

You will need:

• 5 Roma tomatoes
• 10- 12 Yellow cherry tomatoes
• 2 Red and green jalapeños (remember to slice lengthwise and remove the veins and seeds before roasting)
  
• 4 whole, unpeeled cloves of garlic
• 4 tablespoons extra virgin olive oil
• 1/4 teaspoon ground oregano
• Loaf of French bread
• 1/4 cup Chihuahua jalapeño cheese
• 1/2 cup fresh, coarsely chopped cilantro
  

Start by roasting Roma tomatoes, yellow cherry tomatoes, garlic, and red and green jalapeños. I am especially fond of this recipe found on Smitten Kitchen. This takes a fairly long time (at least 2.5 hrs, but it's well worth it!) Once the vegetables are roasted, set aside one clove of garlic and roughly chop everything else together.

To make the bread:

Preheat over to 350 degrees

• Slice 1/4 to 1/2 inch pieces of French bread and brush both sides with olive oil
• Rub one of the freshly roasted cloves of garlic on one side of each slice of bread
• Sprinkle each slice with ground oregano

Toast the bread on a wire rack until golden brown and crispy (this should take 5-7 minutes, depending on your oven). Spoon the tomato, pepper and garlic mixture on top of each slice of bread, sprinkle cheese over the top and return to oven, cook until the cheese is melted. Top with fresh cilantro.

Rosemary Garlic Roasted Red Potatoes

This is a simple and delicious roasted potato brunch recipe. You can substitute red cherry tomatoes and use virtually any kind of cheese on top (freshly grated Parmesan would be fantastic!)

5-6 small red potatoes, quartered
10-15 yellow cherry tomatoes, halved
3 sprigs rosemary
Three cloves garlic
1/4 cup parsley, finely chopped
1/4 cup extra virgin olive oil
Goat cheese

Preheat oven to 475 degrees
Toss potatoes and tomatoes in herbs and olive oil
Lay flat on a baking sheet and roast for 20 minutes, flip and roast for another 20 (you can turn the broiler on for the last five minutes or so of baking to get a nice crisp texture on the outside)
Crumble goat cheese on top