Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Wednesday, August 19, 2009

My Mother's Bruchetta

My mother whipped this up and brought it to a friend's island getaway. It was devoured immediately by topless, peckish men in bathing suits down by the water. Life does not get much better than that!

My Mother's Bruchetta

1 baguette French bread

2 fresh tomatoes, diced

2 scoops store-bought pesto

1 glug olive oil

2 spoonfuls Parmesan cheese

Cut the baguette into slices and place on a baking sheet.
Bake in the oven at 350 degrees for about 5 minutes until lightly toasted.
Remove and let cool (this can be done up to 3 hours ahead of time).
Meanwhile mix the tomatoes, pesto, olive oil, and cheese.
Spread tomato mixture over the little toasts and serve immediately.

Make it a meal: Serve ahead of grilled chicken thighs and a spinach salad.

Wine: Chianti or Cabernet Sauvignon
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