This week's recipe came from August 10th's, Boy Meets Grill with Bobby Flay. It was Black Pepper-Basil Farmer's Cheese Bruschetta with Tomato. The biggest difference between my method of making this and Flay's method was the fact that I used a grill pan as opposed to an actual live-flame grill. It was just easier for me and I wasn't making a billion little bruschettas, I was only making a few, six exactly. I also don't have a very big food processor. It's one of those tiny personal sized ones and made mixing the cheese spread a chore. I probably won't make another recipe like this until I get a grown up food processor. I'm taking donations if you have an extra food processor laying around.
Back to the dish. It looks good, doesn't it? Well I do have to confess and warn that the cheese is misleadingly salty. I know, I know, you are supposed to taste things before you add salt, but like a true novice, I added salt because the recipe said to. I'm an idiot and I've learned my lesson. I never had farmer's cheese before. It was saltier than I thought it would be and it was hard to find (there was only one kind of farmer's cheese in my supermarket and it took a while to spot.)
The little bruschettas were edible and I had them cold for lunch today. They were actually better cold. Maybe the lack of heat mellowed out the salt. I think these would be great, maybe even better with goat cheese. I think I'll try that next time. It's easier to process into a spread.