Every summer when I find myself preparing risotto, arancini, crostini, pasta, or tiramisu I think back to the summer when I was 13 years old. This was when my grandmother, Moreen taught me how to make some delicious recipes. Risotto was the very first Italian recipe that I learned. I remember it was a humid July day out at the lake, where she and my grandfather still reside. We had been sitting outside on the patio chairs drinking pink lemonade and watching the boats that kept coming a little too close to shore. After we finished our drinks we headed up to the house, each stone step clicking as we ascended past her lavish flowerbeds and greenery. We went inside to the kitchen and sat down at the table, continuing our conversation about watercolour painting, a hobby that we both share. Eventually, against all odds, we did what was considered somewhat unthinkable. We turned the stove on to make risotto. We heated the oil in the pan and then scraped the onions off of the cutting board and into the hot oil. Now no matter what the end result will be, the smell of fried onions is the one thing that reminds me the most of the summer when 'Nan' taught me how to cook. ☺ ♥
Here is a photo that I took of my grandmother and grandfather- we look alike!
With that said, I have made the risotto so many times without photographing it, so until I do so in the near future- here is my delicious summer brie crostini recipe to get you started.
My Italian Summer Brie Crostini
1/4 cup olive oil
1 clove garlic, pressed
4 slices thick Italian style bread
2 cups diced tomatoes
2 tablespoons fresh basil, chopped finely
1 teaspoon black pepper
1-1/2 cups Brie cheese, cut into slices
1. Place oven on broil. Stir olive oil and garlic together.
2. Slice bread into strips and brush olive oil mixture over both sides of bread.
3. Toss together tomatoes, basil and pepper.
4. Place bread in oven for 2-3 minutes. Then turn over each slice of bread and cook for an additional 2-3 minutes or until golden brown.
5. While in the oven, top with brie cheese and allow to cook until melted.
6. Remove from oven and top with tomato mixture.