Hot Crab and Artichoke Dip, for the Cookbook

Gawd, this looks amazin'.

It's good,...ask quinn,..she tried it!

Jerry, this sounds wonderful! I will definitely try it! Do you have your own personal recipe for bruschetta? I could live off that stuff! Make my own pretty well, but just wondering if you do, too.....

Hi Rae,

How've you been??

Bruschetta is one of those really versatile, universally liked foods.
I use it in some way, at almost every party I do.

This past week I did a series of dinners on my boss' sail boat, 20 people each night. The crab dip was my bruschetta, as I served it on toasts rubbed with garlic and olive oil.

At times I'll serve it with caramelized onions and goat cheese, or roasted sun-dried tomatoes and goat cheese, or a roasted garlic and basil pesto with good parmesan. You can do almost anything, and it'd be delish!!

I love seeing where food comes from, and how it changes as we adapt it into our culture. In Italy, if you ordered bruchetta you'd get a plate of toasted (or more likely grilled) bread slices, rubbed with garlic and drizzled with olive oil and salt. Simple and delicious. We've added the toppings,..it's still delicious,..just different. I guess it's the same as when we travel to other countries and try to get foods familiar to us,..their always just a little different.

Doing good, Jerry ~ thanks for asking ~ hope this finds you well and happy!

I understand the concept of bruschetta ~ the bread. Guess I was more hoping for your favorite topping recipe. My recipe contains a list a mile long.....and I add/change it every time I make the stuff.

Which is mostly vegetables, spices and oil ~ macadamia nut oil is turning out to be a favourite of mine.....yummy!

Hi Rae,

I wasn't thinking that you didn't know what it was.
Just used to explaining everything, to my clients and workers.

Probably my favorite thing to put on them would be roasted mushrooms (roasted in olive oil, with garlic, a little rosemary, lots of pepper and a bit of salt) and some grated smoked gouda (or smoked mozzarella) spread on the toasts and broiled to melt the cheese,...mmmm.

What do you serve with the macadamia nut oil?

Sorry ~ didn't mean to imply that you thought I didn't know what bruschetta was ~ honest. Swear. Cross my heart and hope to die.

The shroom/cheese idea sounds mouth-watering!

Wish I could afford to hire you as my personal chef!

Came across a recipe for salmon filets encrusted with macadamia nuts ~ and it was recommended to use the oil with the salmon.

It's quite tasty.

I've had salmon crusted in macadamia,..it was wonderful. I worked with a chef who crusted salmon with chopped pistachio nuts,..delicious!!

My favourite salmon dish was prepared by our now ex-chef for Valentines Day. It involved a strawberry sauce over the macadamia nuts.....ohmygawd.....

Why am I suddenly hungry? :wink: