Ginger Sangria and Classic Bruschetta

Ginger Sangria

All beautiful things must come to an end. My days of making unnecessarily complex breakfasts, taking leisurely runs at 11 a.m., and reading cotton candy novels on my rooftop have come to a close. Good bye F-unemployment, hello Real World. The Law Student’s Wife has a job!
If you happened to have ready my “Help Wanted?” post, you may remember my frantic memorization of business terms to prep for a consulting interview. Well….turns out all those years of playing “memory” as a kid paid off. I landed the role! Do I have any idea what I’m doing? Nope. No need to clue in the bosses. I’m sure they’ll discover the same all too quickly!
My last jobless weekend, I spent with my mom, who flew to Madison to visit and offer her furniture arrangement expertise. Ben still is not sold on the recliner’s less-than-ideal TV-vantage point. The Stanley Cup playoffs have not strengthened my case.
Graze Restaurant’s Gingersnap cocktail (my all time fave). 
Cheers and thanks for the first round, Mom!
Now that I have an income, the next is on me.
Naturally, I also spent the final days of my f-unemployment on two of my favorite past times: roaming the Madison farmer’s market and cooking up a storm. Here’s a sip and bite of my top-two dishes:
  • Ginger Sangria (a special aperitif for Mom’s visit)
  • Classic Bruschetta (99% Farmer’s Market ingredients, 100% Italian goodness)
Ginger Sangria
Great for brunch, before dinner, or anytime you feel like it.

A guaranteed crowd pleaser, but would it be wrong to make a pitcher just for me?

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Ginger Sangria and Classic Bruschetta

Recipes for Ginger Sangria, a refreshing twist with ginger ale and Classic Bruschetta. Two simple but fabulous recipes to please a crowd.


Yield: Serves 4-6

Ingredients:

Ginger Sangria



  • 1 bottle of red or white wine (I've followed this recipe each way and both are delicious)

  • Red: Go for anything that's not too sweet. Pinot Noir or Merlot work well. No need to break the bank. I picked a $4.99 blend from Trader Joe's.

  • White: Think crisp. Trader Joe's Three Buck Chuck, Pinot Grigio was my pick. So affordable, yet was so delicious!

  • 1 can ginger ale (I used diet)

  • 2 shots of gin (I used Tanqueray)

  • Splash of orange juice

  • 1 orange

  • 1 lemon

  • 1 lime

  • 1/2 cup berries (strawberries, blackberries, blueberries, or raspberries), fresh or frozen (I used Market Pantry frozen mixed berries)

  • 1 small can diced pineapples (with juice)

  • 2 T sugar


Classic Bruschetta



  •  4 small tomatoes (roma or vine ripened), diced

  •  1/6 cup finely diced red onion

  •  3 cloves minced garlic

  •  A healthy amount of basil (10ish large leaves--about half a bunch)

  •  1/4 cup red wine vinegar

  •  1/4 cup olive oil, plus more for bread

  •  Dash salt

  •  Dash pepper

  •  French or italian bread, cut into thin diagonal slices


Directions:

Ginger Sangria



  1. Pour the wine into a large pitcher.

  2. Cut lemon, lime and orange into wedges. Squeeze the juice into the wine and toss in the fruit.

  3. Stir in sugar, pineapple, gin and orange juice. Chill overnight.

  4. Immediately before serving, stir in berries and ginger ale. Serve over ice and enjoy!


Classic Bruschetta



  1. Finely chop basil leaves. A REALLY easy way to do this: pile the leaves, roll them into a little log and slice across it.

  2. In a small bowl, combine vinegar, olive oil, salt and pepper. Stir in tomato, basil, onion, and garlic. Let sit for a half hour if you can.

  3. Lightly brush bread with olive oil. Grill or broil until golden.

  4. Top immediately with tomato mixture and enjoy!


All images and text ©/Well Plated.

Classic Bruschetta
As inspired by the Madison Farmer’s Market

Tastes like Italy.
Farmer’s Market Bruschetta Photo Shoot
The ingredient that inspired it all.
 Need basil? I bought the entire plant…for $1!

 So this is what fresh garlic looks like.

An easy chop: Stack, roll, and slice.

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

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