CHEF RANDY’S LIFE OF SPICE
Bruschetta with Dijon & Cream Cheese French Dijon mustard adds just the right amount of spice to this sumptuous, creamy spread. Perfect for entertaining on Ojai’s summer evenings as the Pink Moment fades and the warm air lifts and cools. If you want to impress your friends, use the pronounciation of “bruSKetta,” as in Italian the “ch” is properly pronounced.
Randy Graham is a noted chef and writer and has been a lactoovo vegetarian for over 38 years. Chef Randy has written and published a series of seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.
Healthy(ish)
Spring / Summer
Quick + Easy
INGREDIENTS 4 ounces cream cheese 2 tablespoons fresh basil (chopped) 1 teaspoon Dijon mustard Fresh ground black pepper to taste 1 baguette 2 teaspoons extra-virgin olive oil 3 small leaves of fresh basil (for garnish) D I R EC T I O N S : Mix cheese, basil, and mustard in a small bowl. Season with pepper to taste. Set aside. Cut 2 to 3 slices from the baguette. Brush one side of each slice with olive oil. Broil in the oven, olive oil side up, for one to two minutes or until toasty. Remove from oven and allow to cool for a minute or two. Spread cheese mixture on the toasted side of each baguette slice. Garnish with a small leaf of fresh basil if desired.
Vegetarian
OM — July 2021
25
