Parties, parties, parties… they’re one of my favorite pastimes, and we have a lot of them at LeTard Loft. We had so many people over for get togethers and parties one year, I decided our little bungalow needed a nickname, so LeTard Loft stuck. Our condo is after all on one of the busiest streets in the city and above one of the most fun bars, so it only makes sense for our home to have a name. Along with that name comes wine parties, cocktail parties, dinner parties, and a whole lot of me in the kitchen, which is what makes me the most happy. I always plan the menu out well before, time how long it’s going to take to cook everything, and walk into the kitchen with my sleeves rolled up and a huge grin on my face. No really, sometimes when I’m deep into cooking, I will catch myself smiling so big for no reason at all but the simple fact that I’m standing in the kitchen chopping an onion or stirring a pot. It’s my heart and soul.
The other day, I was cooking for a special dinner party. My family is in town from Texas, and when they come in town, it’s always an exciting, fun time for us. We are all very close, so it’s always good to see them and host them. The theme that night was Pizza Night. I had my menu down of four pizzas and one dessert pizza as well as a large salad and an appetizer. Well, things don’t always go as planned in the kitchen. Any good chef knows, sometimes something can go wrong. Thursday night, the appetizer went wrong. I have an eggplant bruschetta recipe that’s a delicious, easy go-to for cocktail parties (I’ll share it with you guys soon). Anyhow, it did not work out. I was not keeping an eye on the eggplants and they overcooked and got all mushy. It would have made for a really disgusting first course, so I had to improvise. Sometimes an improvise is a hit. In this case, it worked! So I’m sharing it with you guys today!
1 loaf of French bread 16 oz fresh mozzarella 6 oz basil pesto – I homemake it sometimes, but jarred is easy and good too 2 tbsp olive oil and more for drizzling ½ tsp Salt ¼ tsp Pepper 1 bunch of mint leaves – chopped Balsamic vinegar (optional)
Heat the oven to 400 degrees. Cut bread into ½ inch slices and place on a baking sheet
Cut the mozzarella into small cubes and throw into a bowl. Mix in the pesto, olive oil, salt, and pepper. Spoon about 2 tablespoons over each bread slice. Drizzle each cheese toast with a little olive oil. Put the toasts in the oven to cook for 5-7 minutes or until mozzarella is all melty and beautiful.
Put your toasts on a lovely plate, sprinkle with the chopped mint, and if your heart desires it, drizzle with balsamic.