Sun-dried Tomato Goat Cheese Spread

1/3 cup oil-packed sun-dried tomatoes
2 garlic cloves, peeled and halved
1 Tbls minced fresh basil
1 Tbls minced fresh parsley
8 oz fresh goat cheese, cubed

Drain tomatoes, reserving 2 tsp oil. In food processor, combine garlic, basil, and parsley and process until blended. Add goat cheese and reserved oil and tomatoes. Process until smooth and chill. Serve with crackers.

Onion Rings

Maybe not the healthiest choice in the world but these were really good and 1 onion was enough for our family of 6. I seasoned them with just plain salt. Next time I will try baking them and see how they turn out.

Ingredients
• 1 large onion, cut into 1/4 inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions
1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Feta Bruschetta

I made this last night and it was so tasty!  It will be even better with garden tomatoes in a few months!

1/4 cup butter, melted

1/4 cup olive oil

10 slices French bread

2 large tomatoes, seeded and chopped

4 oz crumbled feta cheese

2-3 garlic cloves, minced

1 tsp dried basil

In a bowl, combing butter and oil; brush onto both sides of bread.  Place on baking sheet and bake at 350 for 8-10 minutes or until lightly browned.

Combine the feta cheese, garlic, and basil; sprinkle over toast.  Top with tomato.  Bake 8-10 minutes longer or until heated through.  

(I like to use fresh basil instead of dried when I have it, but I put it on after they have cooked.)