Weekly Nosh - Mozzarella Bread

This is an easy recipe for some of the best tasting cheesy garlic bread you will ever have. It is important to get a good crusty baguette that will withstand the toppings without sogging. As we all know there are few things in life that are both good and soggy.

Ingredients:

1 Fresh baguette

1 ball fresh mozzarella (80z)

4 cups tomato juice (I use reserve juice from canned tomatoes as I usually make this when making pasta sauce, you can use tomato sauce if you don’t have reserve juice).

1 tbsp oregano

1 tbsp basil

1 cup fresh shredded parmesan

3 tbsp good olive oil

½ cup minced garlic

s+p to taste

Instructions:

Preheat your oven to 400. Mix all your wet ingredients with spices and garlic, cut baguette in half and using a pastry brush spread a layer of sauce onto your baguette (you will have some left over save this for your future dipping pleasure). Slice mozzarella into circles and lay them on the baguette covering all surface area. Sprinkle Parmesan on top of your mozzarella, then put baguettes in the oven on a foiled baking sheet ( if you have it a baguette baking tray works the best and conducts even heat). Bake for 20-30 minutes or until cheese is nicely melted. If your cheese isn’t melted but your bread is getting to it’s desired crunch level put under a broiler for a few minutes to melt cheese. Slice and nosh immediately.

Weekly Nosh - Greek Salad with Warm Naan Points

Serves 4-5 as a light nosh

This salad/dip is a great quick appetizer if you don’t want to do a lot of cooking. The only cooking you will need to do is to warm the naan or whatever bread you may be using. You can sub pita or any type of bread for naan.

Ingredients:

1 Large English Cucumber

4 tomatoes

1 large red onion

1-2 cups crumbled feta

2tblp oregano

1tblsp chicken rub

2tbsp high quality olive oil

s+p to taste

2 naan

Instructions:

Butter or oil your naan, wrap them in foil and put them in a 450 oven for 15-20 minutes or until nicely browned. Rough chop your vegetables and mix in spices oil and feta. Serve salad in large bowl surrounded by Naan points (naan should be cut into triangles before serving). Serve and nosh immediately.