Continuing with my recent obsession with bruschetta and bistro dinner experiences, our Date Night Dinner this weekend was a couple appetizer recipes that are standby faithfuls and that together comprised a meal. I was feeling a little under the weather and didn’t want anything too complicated to make and Laree wanted lighter fare so we decided to go with a Sun Dried Tomato, Basil and Feta bruschetta, and another with Shrimp, Tarragon and Arugula. Then, because I wanted something sweet to compliment the flavors and because peaches are in season in Alabama, we tagged on Roasted Peaches with a Balsamic Vinegar Reduction.
I love using a combination of appetizers for a meal because it’s such a versatile play, it’s easy and gives you a lot of freedom to experiment.
In this menu, the limiting factor is the Shrimp, Tarragon and Arugula bruschetta since it’s a little more involved and requires some cooking. The peaches do too, but they can be added into the flow pretty easily. For this meal to flow with minimal cooking and maximum eat/talk time, ingredient prep is key. Once you get your ingredients ready and sorted, go ahead and brush your bruschettas with olive oil and set aside.
Be sure to also peel and de-vein your shrimp and cut and peel your peaches if your doing the whole thing. Peach peeling is a pain. Here’s a method that might work for you (I haven’t tried it, but will next time…). Measure out your balsamic vinegar into a saucepan or small pot & get it ready.
I’m also scaling Giada’s proportions to half for 2 people.
- olive oil, 1-2 Tbs
- Shallot, 1 small, finely chopped
- Garlic, 1 small clove, finely chopped
- Shrimp, 1/2 pound, peeled and deveined
- Sea Salt
- Pepper, freshly ground
- 3 Roma Tomatoes, chopped
- 3 tbs white wine
- 3 tbs chicken stock, neither of these need to be all that precise
- Tarragon, 1-2 Tbs
- Arugula, 1/2 – 3/4 Cup, packed
- Mascarpone Cheese, a big spoonful
The flow is basically this: Saute the shrimp & remove, add the tomatoes and liquid and reduce, take off the heat, add everything back in and mix until incorporated. Once all the ingredients are prepped, it goes pretty quickly.
Saute the shallot and garlic in olive oil until tender, just a couple minutes max. Add the shrimp, season with salt & pepper and cook until pink, just a few more minutes, then remove to a plate. Add the tomatoes, again seasoning with salt and pepper, and cook until tender, again just a few minutes. Add the wine and let it reduce, then add the chicken stock, let it reduce. While your waiting on the liquid to reduce, chop up the cooked shrimp (also, this would be a good time to start heating up the balsamic vinegar and put the bruschettas and peaches in the oven if you’re following my Date Night Menu). Once the tomatoes are tender and most of the liquid has evaporated, take the pan off the heat and add the shrimp, mascarpone, arugula and tarragon and mix until incorporated.
The Sun Dried Tomato, Basil and Feta bruschetta I’ve written about here before, but it’s worth mentioning again. And it’s arguably one the easiest things to make that also makes a statement. Proportionally, you can scale this recipe up or down and the mixture really comes down to personal preference. Here’s my approximations for 2 people.
- Sun Dried Tomatoes, drained if they were packed in oil, 3/4 cup
- Basil, chopped, 1/2 cup
- Feta, crumbled, 1/2 cup
- Olive oil, 1-2 Tbs
- Sea Salt
- Pepper, fresh ground preferred
- Baguette slices, I’m assuming between 6-8 for 2 people
- Garlic, 1 clove for rubbing bruschetta
Note: If you’re copying my Date Night Meal, I’d recommend making this mixture first and setting aside. That way, you can cook all the bruschetta at once (along with the peaches) and top with both recipes at the same time.
In a bowl, mix the tomatoes, basil, feta and olive oil. Season with salt and pepper to taste. Toast the bruschetta (the baguette slices brushed with olive oil) until toasted and crispy, but not brown. Rub with a clove of garlic. Top with tomato mixture and enjoy.
Roasted Peaches with Balsamic Vinegar
- Peaches, 2-3 depending on how much you want to eat
- Balsamic Vinegar, 1/4 Cup
Peel and slice peaches. You may want to start on this days before because peeling and slicing peaches is an exercise in futility! Really, do this first and save yourself some grief. You may also want to get an extra peach so after you’ve totally mangled your first one and find a method that works for you, you’ve still got enough for dinner.
Roast the peaches in an oven preheated to 350 degrees for about 8-10 minutes until hot and tender but not burnt.
While the peaches (and the bruschetta, right?) are roasting, bring the Balsamic vinegar to a boil in a saucepan and reduce until it’s a glaze. Watch it so you don’t boil it down too much. You’re going to drizzle it on the peaches when they come out of the oven and serve hot.
The tangy and pungent vinegar is an awesome compliment to the sweet peaches. Make sure your peaches are in season and sweet. If not, find another fleshy fruit that is, so pears or mangoes. Just don’t miss out on fruit and balsamic vinegar!