I’m in a bit of a dilemma here.
Before I joined TWD, Iposted the exact semolina bread recipe that we choose for today that was published in another cookbook. That was morethan four months ago, two weeks after I started this blog; guess I was gettingway ahead of the game. Ha.
So before passing up posting with all of you I decidedto do the next best thing. I baked the bread using the food processor method,which by the way I love since I posted a French bread made that way a whileago, and concentrated in putting together a recipe using the bread.
For me this bread cries to be toasted for abruschetta. I don’t think I ever found a better one, except a good sourdough,but that’s a completely different ball game.
But first things first, the dough made in the processor isa thing to try. Like now. Like don’t waste another second and make the breadtoday. I’ve used both methods and are never going back to the standing mixer orhand kneading with this one.
Semolina is a favourite ingredient of mine. The textureand color it gives a bread is unique. Slightly golden, slightly wheaty,slightly sweet. No wonder it’s such a great foundation for so many ingredients.
I made a pea and mint puree and topped it with somefeta cheese. A drizzle of olive oil, some black pepper, a sprinkle of parsley and lemon zest andI’m all set for lunch. Fresh and simple.
It’s a bit of a stretch to eat this bruschetta thisweek, because it’s been really cold, at last. The word really used in a very loose way, since our coldest winter is maybe0º. And just for a few weeks at most.
But what’s the harm in creating a sunny,Italian, let´s pretend we’re on vacation ambiance and eat this wonderful green piece ofbread?
10 oz (300g) bag frozen peas
2 Tbs chopped fresh mint
3 – 4 Tbs olive oil
Salt and freshly ground pepper
4 oz (115g) Goat Feta Cheese, crumbled
6 slices Semolina Bread
Lemon zest, to garnish
Chopped fresh parsley, to garnish
Defrost peas and put in blender or food processor. Addmint, olive oil and pulse until pureed. Add salt and pepper.
Toast slices of bread on both sides (I use the toasteroven). Let cool for a few minutes.