• 4 tablespoons olive oil
  • 5 cloves garlic, finely minced
  • 1 pint red grape tomatoes, halved length wise
  • 1 pint yellow grape tomatoes, halved length wise
  • 2 tablespoon balsamic vinegar
  • 16 whole fresh basil leaves, plus more as needed, chiffonade
  • Salt and freshly ground black pepper
  • 1 whole baguette or crusty loaf
  • 1 stick butter


In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Grilled Jalapeno Peppers


  • 12  Jalapeno peppers
  • 1  package bacon
  • 1  12 oz. package cream cheese
  • 1  8 oz. package Pepper Jack cheese

Cut peppers in half long way (clean out seeds and veins). Fill with cream cheese and a piece of pepper jack cheese. Wrap with bacon and secure with toothpicks. Place on grill or fire grate until bacon looks done and cool and Enjoy! These are great as appetizers or any time.

Baked Santa Fe Dip


  • 2  c  shredded cheddar cheese
  • 1/2  c  light mayonnaise
  • 1  c  shredded Monterrey Jack cheese
  • 1/4  tsp  garlic powder
  • 1  8 ounce can whole kernel corn (drained)
  • 1  medium tomato (seeded & chopped)
  • 1  4 ounce can chopped green chili peppers
  • 1/4  c  sliced green onion
  • 2  tsp  canned chipotle chili peppers in adobe sauce (finely chopped)
  • 2  Tbsp  fresh cilantro (snipped)



Stir together cheeses, mayo, corn, chili peppers, chipotle chili peppers & garlic powder. Spread mixture into a shallow one quart casserole. Cover and chill up to 24 hours. Combine tomato, green onions and cilantro. Cover and chill up to 24 hours. When ready to serve, bake cheese mixture in 350 degree oven for 25 minutes, until bubbly. Spoon tomato mixture on top in center and serve with tortilla chips.