So, here's the thing. I'm not that into cooking. It's not that I can't cook...it's not that I don't cook...it's that I get really impatient and start to get annoyed it halfway through the process. I'm not the only one, right?
With Doug being the opposite and having a true passion for crafting dishes, I've been trying to get better at expanding beyond my pasta-and-tomato-sauce or quinoa-mixed-with-veggies regulars. I've even started to bookmark recipes that I want to try, and yes, I've started to enjoy cooking shows. It's amazing what you can learn just by watching people prep meals.
One of my more recent feats made me oh-so proud as it was the best of both worlds. It was equal parts easy to whip up and, best of all, delicious. Anything that I can create before saying, "Can we please just eat it already?" is an A+ in my book. I think I'm starting to get the hang of this cooking thing. Or shall I say, I'm starting to get the beet? (Ha.)
:: Beet & Goat Cheese Bruschetta ::
Ingredients: Diced beets, goat cheese, balsamic vinegar, olive oil, french bread, basil.
Directions: Mix 1/2 cup of balsamic vinegar with a tablespoon of olive oil into a bowl. Soak the beets for approximately 10 minutes, gently stirring occasionally. Slice french bread into small pieces and coat the top with goat cheese. After beets are thoroughly soaked, place a spoonful on the top of the bread slices, placing a thin slice of basil on the top of each. Eat & enjoy!