We are surrounded by the loving instinct to nourish those in a time of need. Friends and family are eager to start a meal train for us and meantime they deliver lovely treats at random.
Enter the patient who develops recipes for a living and who is following a therapeutic fasting regime for three and half days around each chemo session. Thus, picture me walking up and down my street, plates of just tested and photographed food in hand in search of eaters!
On the days leading up to chemo, that is food that has actually not been tasted by me! Oh the irony and the learning . . .when my boys are home I’ve begun to rely on their palates to tweak the dishes but mostly I just trust myself and years of cooking to know how a dish should be. Luckily, the cook-with-what-you-have philosophy of taste as you go, adjust seasoning to suit your taste, substitute what you have on hand, means you can create delicious food without exact measurements and overly detailed instructions.
I tested the above peach bruschetta prior to my first round of chemo as I needed a better photograph of it for a newsletter. I didn’t have goat cheese (as called for in the recipe) on hand but knew that the feta I did have on hand would pass as goat cheese in the photo. My neighbor who graciously answered my random knock on her door at 10am ate them with glee, so please add feta to the options of possible toppings!
Happy cooking with what you have!
Bruschetta with Peaches and Basil
Peaches and basil are a great combination and this dish is simple, gorgeous and delicious.
Serves 5 as a side/starter
5 good crusty slices of bread, toasted or grilled
3-4 ounces fresh goat’s cheese (or fresh ricotta or some other mild, spreadable cheese)
Handful or two of whole basil leaves
1-2 large peaches, washed but not peeled
Salt and freshly ground pepper
Good olive oil
A little balsamic sherry or any vinegar you have or lime juice
Set your oven to broil or turn on/light your grill. Slice the unpeeled peaches into 1/4-inch thick slices, working your way around the peach vertically. Spread the peach slices on a cookie sheet and broil for about 5minutes until browning in a few spots. You don’t want them to fall apart or burn so watch closely. Alternatively grill on foil on a grill.
Cut your slices of toasted bread in halves or thirds. Spread generously with goat cheese (or feta:) and cover cheese with slices of grilled peaches. Salt and pepper the bruschetta at this point and drizzle with a little good olive oil. Then top with the basil leaves and a very light drizzle of balsamic vinegar and enjoy right away!
7 thoughts on “Feeding Others”
It’s been a terrific summer for peaches – some of the tastiest I’ve eaten in years. I’ll try this one- it looks delicious. Thank you!
Susan B Myers says:
Looks yummy as always, Katherine! XO
Pam Glaze says:
I’m surprised you haven’t been mugged walking around with all that delicious food!
These looks wonderful–I’ve had them with blue cheese as well. Really good!
I’m thinking of you–take care.
Ha! That’ll be the day:)!
Susie Meserve says:
YUM. The peaches here in Cali have been insane, so insanely good I’ve been tempted to blog about them myself. : ) I’ll try this instead!
Yet another reason I’m still sad I moved off the block! On another note, you’d be happy to know I’M cooking all those recipes you taught Adam. Bait and switch, I tell ya!
Sending love and hugs to you!
Hurray! Happy cooking. . . and thanks for your note.