27 March 2010
Snacky Dinner Evolution
Snacky Dinner started as triscuits (I'm not a big fan, but Jason loves them so I survived), salami, cheddar, broccoli (raw), and a cut up apple to round out the food pyramid. I made it edible (for me) by popping those crackers with cheese and salami into the toaster oven for a few minutes, but that always made dinner lonely since Jason would finish long before I would (he liked his cold). When we moved to Germany, Jason asked for snacky dinner again. We had a terrible time finding crackers, but we found salami, broccoli, apples, and cheese with no problems. We even found a tasty yogurt based salad dressing that slightly mimics ranch.
The baguette has evolved in the short time we've been here too. I've eliminated the butter and salt (with all that cheese, who needs the extra fat? It's not missed), and swapped the shredded gouda for fresh mozzarella. I sprinkle the bread with garlic powder, add some slices of mozzarella and bake until brown and bubbly.
Fresh fruit of your choice, sliced
Broccoli, cut into florets
3 mozzarella balls
One can crushed tomatoes, with herbs
Onion powder to taste
Garlic powder to taste
Salami of your choice
1. Warm the crushed tomatoes with a little warm on the stove. Add extra Italian herbs and onion powder to your taste. The longer it sits on the heat, the more the flavors will meld, so make sure to do this step first. I like to add a little crushed red pepper flakes for some extra zing. Today I added fennel, basil, oregano, garlic, salt, and pepper.
2. Slice the baguette into three equal pieces. Slice each piece lengthwise so you have six pieces. Drain the mozzarella balls, then slice. Each baguette piece should get half of a mozzarella ball with a little bit of cheese left over for pre-Snacky Dinner snacking.
3. Bake at 350°F for 10 minutes. If the cheese is not brown and bubbly, turn on the broiler. DO NOT WALK AWAY!! Or you will have burnt cheesy bread rather than delicious cheesy bread. Note: baguettes are not incredibly stable, so they will try to roll around on you a bit. You can prop them up next to each other to help stabilize them.
4. After the bread comes out of the oven, remove the tomato sauce to a serving bowl, and set the table with a bowl for each snack. Enjoy!