Ginger Sangria and Classic Bruschetta
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)
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?
Recipes for Ginger Sangria, a refreshing twist with ginger ale and Classic Bruschetta. Two simple but fabulous recipes to please a crowd.
- 1 bottle red or white wine — I've followed this recipe each way and both are delicious
- 1 can ginger ale — (I used diet)
- 2 shots gin — (I used Tanqueray)
- Splash 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 can diced pineapples with juice — (small can)
- 2 tablespoons sugar
- 4 small tomatoes — (roma or vine ripened, diced)
- 1/6 cup finely diced red onion
- 3 cloves minced garlic
- 10 large leaves basil — (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
Pour the wine into a large pitcher.
Cut lemon, lime and orange into wedges. Squeeze the juice into the wine and toss in the fruit.
Stir in sugar, pineapple, gin and orange juice. Chill overnight.
Immediately before serving, stir in berries and ginger ale. Serve over ice and enjoy!
Finely chop basil leaves. A REALLY easy way to do this: pile the leaves, roll them into a little log and slice across it.
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.
Lightly brush bread with olive oil. Grill or broil until golden.
Top immediately with tomato mixture and enjoy!
For the sangria: *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! I've followed this recipe each way and both are delicious!
Cuisine: American, Italian
Keyword: Easy Appetizer Recipe, Ginger Sangria and 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.
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